Description
Mary Berry’s Dijon Chicken is a classic, easy, and delicious dish featuring tender seared chicken breasts cooked in a creamy Dijon mustard sauce with shallots and garlic. Perfectly balanced with a non-alcoholic white wine alternative and double cream, this recipe delivers comforting flavors with minimal fuss, ideal for a satisfying family dinner.
Ingredients
Scale
Chicken and Seasoning
- 6 small skinless and boneless chicken breasts (150g each)
- Salt, to taste
- Freshly ground black pepper, to taste
Cooking Fat
- 1 ounce butter
- 2 tablespoons olive oil
Sauce
- 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
Garnish
- Few finely snipped chives
Instructions
- Prepare & Sear Chicken: Pat the chicken breasts thoroughly dry and season them generously with salt and 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 develop a golden-brown crust. 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. Sauté the finely sliced shallot for 3-5 minutes until softened. Stir in the crushed garlic and cook for another minute until fragrant. Pour in 300ml of non-alcoholic white wine alternative, scraping the pan to loosen any browned bits. Let the mixture simmer for 2-3 minutes to reduce slightly.
- Build the Creamy Dijon Sauce: Whisk in 2 tablespoons of Dijon mustard until the sauce is smooth. Add 300ml of pouring double cream, bringing the sauce to a very gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Finish Cooking & Season: Return the seared chicken breasts to the pan, nestling them into the sauce. Spoon some sauce over the top, then simmer gently for 8-12 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
- Serve: Remove the pan from heat and let the chicken rest for 5 minutes. Serve each chicken breast with a generous spoonful of the creamy Dijon sauce, garnished with finely snipped chives. This dish pairs wonderfully with mashed potatoes or steamed green vegetables.
Notes
- Ensure chicken breasts are of uniform size for even cooking.
- If a non-alcoholic white wine is unavailable, substitute with chicken stock or white grape juice for deglazing.
- Use pouring double cream for a smooth sauce; heavy cream may also be used but can make the sauce thicker.
- Allow the chicken to rest after cooking to keep it juicy.
- This sauce also works great with turkey breast or pork chops as alternatives.
