Description
Mary Berry’s Dijon Chicken is a classic, easy, and delicious recipe featuring tender chicken breasts seared to golden perfection and simmered in a creamy Dijon mustard sauce made with shallots, garlic, and a non-alcoholic white wine alternative. This comforting dish is perfect for a family meal and pairs beautifully with mashed potatoes or green vegetables.
Ingredients
Scale
For the Chicken and Sauce
- 1 ounce butter
- 2 tablespoons olive oil
- 6 small skinless and boneless chicken breasts (150g each)
- 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
- Salt, to taste
- Freshly ground black pepper, to taste
- Few finely snipped chives, to garnish
Instructions
- Prepare & Sear Chicken: Pat chicken breasts thoroughly dry and season generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-6 minutes on each side until they are beautifully golden brown. Once seared, remove the chicken from the pan and set aside.
- Sauté Aromatics & Deglaze: Reduce the heat to medium and add 1 ounce of butter to the skillet. Add the finely sliced banana shallot and sauté for 3-5 minutes until softened. Stir in the crushed garlic and cook for an additional 1 minute until fragrant. Pour in 300ml of the non-alcoholic white wine alternative, scraping up any browned bits from the bottom of the pan. Allow the mixture to simmer for 2-3 minutes to reduce slightly.
- Build the Creamy Dijon Sauce: Whisk in 2 tablespoons of Dijon mustard into the reduced liquid until the sauce is smooth. Stir in 300ml of pouring double cream and bring the sauce to a very gentle simmer. Let it cook for 3-5 minutes, stirring occasionally, until the sauce has slightly thickened and coats the back of a spoon.
- Finish Cooking & Season: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some sauce over the chicken and simmer gently for 8-12 minutes, or until the chicken is fully cooked through with an internal temperature of 165°F (74°C). Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Serve: Remove the skillet from heat and let the chicken rest for 5 minutes. Serve the chicken breasts topped generously with the Dijon cream sauce and garnish with finely snipped chives. This dish pairs wonderfully with mashed potatoes or steamed green vegetables.
Notes
- Ensure chicken breasts are dry before searing to achieve a good golden crust.
- Use a non-alcoholic white wine alternative to keep the recipe alcohol-free while maintaining flavor.
- Simmer the sauce gently to avoid curdling the cream.
- Check chicken doneness by using a meat thermometer for best results.
- For a lighter option, substitute pouring double cream with half-and-half but expect a thinner sauce.
