Description
Mary Berry’s Dijon Chicken is a classic and easy-to-make dish featuring tender seared chicken breasts smothered in a creamy Dijon mustard sauce. The recipe combines aromatic shallots and garlic with a non-alcoholic white wine alternative and rich double cream to create a deliciously smooth and flavorful sauce. Perfect for a comforting family dinner, this recipe yields six servings and offers a satisfying balance of tangy and creamy flavors.
Ingredients
Scale
Chicken and Cooking Fats
- 6 small skinless and boneless chicken breasts (150g each)
- 1 ounce butter
- 2 tablespoons olive oil
Aromatics and 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
- 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 pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-6 minutes per side until they develop a beautiful golden brown crust. Remove the chicken from the pan and set aside.
- Sauté Aromatics & Deglaze: Reduce heat to medium and add 1 ounce of butter to the skillet. Sauté the finely sliced shallot for 3-5 minutes until softened and translucent. Stir in the crushed garlic and cook for an additional 1 minute until fragrant. Pour in 300ml of non-alcoholic white wine alternative, scraping up any browned bits from the bottom of the pan. Let the liquid simmer for 2-3 minutes to reduce slightly.
- Build the Creamy Dijon Sauce: Whisk 2 tablespoons of Dijon mustard into the skillet until smooth. Stir in 300ml of pouring double cream. Bring the sauce to a very gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Finish Cooking & Season: Return the seared chicken breasts to the sauce, nestling them in the pan. Spoon some sauce over the chicken to coat the breasts. Simmer gently for 8-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Taste the sauce and adjust seasoning with additional salt and freshly ground black pepper if needed.
- Serve: Remove the skillet from heat and let the chicken rest in the sauce for 5 minutes. Serve the chicken breasts with generous spoonfuls of the creamy Dijon sauce, garnished with finely snipped chives. This dish pairs wonderfully with mashed potatoes or green vegetables for a fulfilling meal.
Notes
- Ensure chicken breasts are patted thoroughly dry before searing to achieve a good golden crust.
- You can substitute non-alcoholic white wine alternative with dry white grape juice or vegetable broth for similar flavor.
- Double cream can be replaced with heavy cream or half-and-half, but the sauce may be less rich.
- Use a meat thermometer to guarantee chicken is fully cooked but remains juicy.
- Garnish with fresh chives for added color and mild onion flavor.
- Leftovers keep well refrigerated for up to 2 days.
