Description
Mary Berry’s Dijon Chicken is a classic, easy, and delicious dish featuring tender, seared chicken breasts in a rich, creamy mustard sauce. Perfect for a comforting family meal, this recipe combines the sharpness of Dijon mustard with a velvety cream sauce, enhanced by shallots, garlic, and a hint of white wine alternative.
Ingredients
Scale
Chicken and Seasoning
- 6 small skinless and boneless chicken breasts (150g each)
- Salt, to taste
- Freshly ground black pepper, to taste
For Cooking
- 1 ounce (28g) butter
- 2 tablespoons olive oil
- 1 banana shallot, finely sliced
- 2 garlic cloves, crushed
- 300ml (10 fl oz) non-alcoholic white wine alternative
- 2 tablespoons Dijon mustard
- 300ml (10 fl oz) pouring double cream
- Few finely snipped chives, to garnish
Instructions
- Prepare & Sear Chicken: Pat chicken breasts thoroughly dry. Season generously with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 4-6 minutes per side until beautifully golden brown. Remove chicken from the pan and set aside.
- Sauté Aromatics & Deglaze: Reduce heat to medium. Add 1 ounce butter to the skillet. Sauté the finely sliced shallot for 3-5 minutes until softened. Stir in crushed garlic and cook for 1 minute until fragrant. Pour in 300ml non-alcoholic white wine alternative, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce.
- Build the Creamy Dijon Sauce: Whisk in 2 tablespoons Dijon mustard until smooth. Stir in 300ml pouring double cream. Bring the sauce to a very gentle simmer and cook for 3-5 minutes, stirring occasionally, until slightly thickened and it coats the back of a spoon.
- Finish Cooking & Season: Return the seared chicken breasts to the sauce, nestling them in. Spoon some sauce over the chicken. Simmer gently for 8-12 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C). Taste the sauce and adjust seasoning with more salt and pepper if needed.
- Serve: Remove from heat and let rest for 5 minutes. Serve the chicken with a generous spoon of the Dijon cream sauce, garnished with finely snipped chives. Pairs wonderfully with mashed potatoes or green vegetables.
Notes
- Ensure chicken breasts are patted dry for better searing and browning.
- You can substitute the non-alcoholic white wine alternative with dry white wine if preferred.
- Cooking time for simmering chicken depends on thickness; use a meat thermometer to ensure safe internal temperature of 165°F (74°C).
- For a lighter option, reduce the amount of double cream or use half-and-half.
- Garnish with fresh chives to add a burst of color and subtle onion flavor.
