Ah, the delightful culinary influences of Mary Berry! My love for cooking has been influenced by several icons, and Mary Berry is certainly one of them. Her journey from the esteemed corridors of The Cordon Bleu in Paris to becoming the cookery editor of notable magazines such as Housewife and Ideal Home has always fascinated me. I remember those days when she had her television series, Afternoon Plus with Judith Chalmers. It’s from such experiences and her writings that I came across this elegant yet simple Dijon Chicken recipe.

Mary Berry Dijon Chicken Recipe Overview

This Dijon Chicken recipe, inspired by Mary Berry, is a delightful blend of tender chicken, the aromatic flavour of shallots and garlic, and the rich depth of white wine and Dijon mustard. The creaminess of the double cream provides a perfect finish to this dish, making it a cherished dinner choice for both family nights and festive occasions. The cooking time is approximately 40 minutes, and it’s good for serving six people.

Ingredients:

• 2 tbsp olive oil: Olive oil is a heart-healthy choice, and it lends a mild fruity flavour to the dish.
• 6 small skinless chicken breasts, bone-free: Always ensure that your chicken is fresh. This will be the star of your dish, so quality matters.
• 2 banana shallots, finely chopped: These elongated shallots offer a delicate sweetness, elevating the flavour profile of our dish.
• 2 cloves of garlic, minced: Garlic lends that earthy, pungent kick which beautifully complements the mildness of chicken.
• 300mls White Wine: This will be used for deglazing the pan and enriching the sauce. And remember, this is for the dish, so no sipping! ADULTS!
• 2 tbsp Dijon Mustard: A nice tangy punch, which pairs so well with chicken.
• 300mls Pouring Double Cream: For that lusciously creamy texture and richness.
• Salt and Pepper, to taste: For seasoning.
• A few snipped chives, for garnishing: Adds a hint of mild oniony flavour and give a splash of green to the dish.

Instructions:

1. Preparation: Start by prepping your chicken breasts. Season both sides with salt and pepper and pat dry with a kitchen towel.
2. Heat olive oil on medium in a large skillet.
3. Heat oil and add chicken breasts. Make them golden brown in 5-7 minutes per side. Take them out of the pan and leave aside.
4. In the same pan, add the finely chopped banana shallots. Sauté until they turn translucent.
5. Next, introduce the minced garlic to the pan. Stir for about a minute until you can smell the wonderful aroma.
6. Pour white wine to deglaze the pan. Remove any pan bottom bits with a spatula.
7. Simmer the wine for 3–4 minutes to half.
8. Stir in the Dijon mustard, blending it well with the wine reduction.
9. Now, pour in the double cream, stirring continuously to merge all the flavors together.
10. Return the chicken breasts to the pan. Let them simmer in the sauce for 10-12 minutes, ensuring they are cooked through and have absorbed some of the wonderful sauce flavours.
11. Check for seasoning and adjust if necessary.
12. Once ready, plate the chicken, pour over some extra sauce, and garnish with the snipped chives.

Also Try: Mary Berry Venison Casserole Recipe

FAQs:

Q: Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and can work well with this recipe. Just adjust the cooking time as thighs might take a bit longer than breasts.

Q: I don’t consume alcohol; can I skip the white wine?

Yes, you can substitute the wine with chicken broth. You’ll still get a depth of flavour, just without the wine.

Q: Is there a substitute for Dijon mustard?

If you don’t have Dijon mustard, you can use grainy mustard or even a regular yellow mustard, though the flavour profile might change a bit.

Q: Can I prepare this dish ahead?

Make the sauce ahead and reheat before serving. Just add chicken and boil till done.

Q: What can I serve alongside this dish?

This chicken dish combines great with steamed vegetables, mashed potatoes, or a light salad.

Conclusion

This Dijon Chicken, an ode to Mary Berry, is truly a delightful experience for the palate. It’s rich, creamy, and full of depth. Whether you’re making it for a special occasion or a simple family dinner, it’s bound to be a hit. Bon Appétit!

Mary Berry Dijon Chicken Recipe

• 2 tbsp olive oil
• 6 small skinless chicken breasts (bone-free)
• 2 banana shallots (finely chopped)
• 2 cloves of garlic (minced)
• 300 mls White Wine
• 2 tbsp Dijon Mustard
• 300 mls Pouring Double Cream
• Salt and Pepper (to taste)
• A few snipped chives (for garnishing)

1. Preparation: Start by prepping your chicken breasts. Season both sides with salt and pepper and pat dry with a kitchen towel.

2. Heat olive oil on medium in a large skillet.
3. Heat oil and add chicken breasts. Make them golden brown in 5-7 minutes per side. Take them out of the pan and leave aside.
4. In the same pan, add the finely chopped banana shallots. Sauté until they turn translucent.
5. Next, introduce the minced garlic to the pan. Stir for about a minute until you can smell the wonderful aroma.
6. Pour white wine to deglaze the pan. Remove any pan bottom bits with a spatula.
7. Simmer the wine for 3–4 minutes to half.
8. Stir in the Dijon mustard, blending it well with the wine reduction.
9. Now, pour in the double cream, stirring continuously to merge all the flavours together.
10. Return the chicken breasts to the pan. Let them simmer in the sauce for 10-12 minutes, ensuring they are cooked through and have absorbed some of the wonderful sauce flavours.
11. Check for seasoning and adjust if necessary.
12. Once ready, plate the chicken, pour over some extra sauce, and garnish with the snipped chives.

Main Course

British