Description
Mary Berry’s Dijon Chicken is a classic and easy-to-make dish featuring tender chicken breasts cooked in a creamy Dijon mustard sauce. The recipe combines seared chicken with a luscious sauce made from shallots, garlic, non-alcoholic white wine, and pouring double cream, finished with fresh chives for a flavorful, elegant meal perfect for any dinner occasion.
Ingredients
Scale
Chicken and Seasoning
- 6 small skinless and boneless chicken breasts (150g each)
- Salt, to taste
- Freshly ground black pepper, to taste
Cooking Fats
- 1 ounce butter
- 2 tablespoons olive oil
Sauce Ingredients
- 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 chicken breasts thoroughly dry and season them generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then sear the chicken for 4-6 minutes per side until they achieve a beautiful golden brown color. Once seared, remove the chicken from the pan and set it aside.
- Sauté Aromatics & Deglaze: Reduce the heat to medium and add 1 ounce of butter to the skillet. Sauté the finely sliced banana shallot for 3-5 minutes until softened but not browned. Add the crushed garlic and cook for about 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 to add depth of flavor. Let it 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 and well combined. Stir in 300ml of pouring double cream and bring the sauce to a very gentle simmer. Allow it to cook for 3-5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Finish Cooking & Season: Return the seared chicken breasts to the skillet, nestling them gently in the creamy Dijon sauce. Spoon some sauce over the chicken breasts. Let them simmer gently for 8-12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C). Taste the sauce and adjust seasoning with additional salt and pepper if necessary.
- Serve: Remove the skillet from the heat and allow the chicken to rest for 5 minutes. Serve each breast with a generous spoonful of the Dijon cream sauce, garnished with finely snipped chives. This dish pairs wonderfully with mashed potatoes or a side of green vegetables.
Notes
- Ensure chicken breasts are fully cooked by checking the internal temperature with a meat thermometer to reach 165°F (74°C).
- The non-alcoholic white wine alternative can be substituted with low-sodium chicken broth if preferred.
- For a thicker sauce, reduce the cream slightly before adding the chicken back.
- Use fresh Dijon mustard for best flavor.
- This recipe pairs excellently with mashed potatoes, steamed vegetables, or a light green salad for a complete meal.
