Creamy Mary Berry Dijon Chicken Recipe For Chicken Lovers
Make dinner simple and delicious with this Mary Berry Dijon Chicken Recipe. Featuring tender chicken in a creamy Dijon mustard sauce, it’s a 30-minute meal that’s ideal for weeknights and light, flavorful eating.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp butter
- 1 tbsp olive oil
- 4 skinless, boneless chicken breasts
- 1 banana shallot, finely chopped
- 2 cloves garlic, minced
- ½ cup white wine
- 3 tbsp Dijon mustard
- ¾ cup double cream
- Salt and ground black pepper to taste
- 2 tbsp chopped chives (for garnish)
Instructions
- 1
Pat the chicken breasts dry and season generously with salt and pepper on both sides. In a large skillet, heat the olive oil and butter over medium heat.
- 2
Place the chicken breasts in the skillet and cook for 4–5 minutes on each side until golden brown.
- 3
Remove the chicken from the skillet and set aside.
- 4
In the same skillet, add the finely chopped shallot and sauté until softened (about 2 minutes).
- 5
Cook for a further 30 seconds, or until aromatic, after adding the minced garlic.
- 6
To deglaze the pan and scrape away any browned bits, pour in the white wine. To gradually decrease, let it simmer for two to three minutes.
- 7
Whisk in the Dijon mustard and double cream, stirring until the sauce is smooth and well combined.
- 8
Season the sauce with salt and pepper to taste.
- 9
Spoon the sauce over the chicken breasts and return them to the stove.
- 10
Cover and cook on low heat for 10–12 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C).
- 11
Sprinkle with chopped chives and serve hot.