Mary Berry Chicken Dijon is a delightful dish that has tender chicken breasts doused in a flavorful Dijon mustard sauce. This elegantly simple culinary masterpiece is sure to satisfy your craving for fine dining.
What Is Mary Berry Chicken Dijon?
Mary Berry Chicken Dijon is a tasty dish that features tender chicken breasts coated in a creamy Dijon mustard sauce, enriched with Dijon mustard, white wine, and heavy cream. This flavorful combination creates a mouthwatering and satisfying meal that is loved by many.
Mary Berry Chicken Dijon Ingredients
- 4 boneless skinless chicken breasts approximately 5-6 oz each
- salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- ⅓ cup dry white wine
- ⅓ cup heavy cream
- ¼ cup chicken broth
- 1 teaspoon soy sauce
- 2 tablespoons Dijon mustard
- ⅛ teaspoon dried thyme or 1 sprig fresh thyme
How To Make Mary Berry Chicken Dijon?
- Flatten chicken breasts to a thickness of 1 inch and sprinkle with salt and pepper.
- Chicken should be cooked for 5 to 6 minutes per side in olive oil heated over medium heat in a big skillet until browned and the internal temperature reaches 165 degrees Fahrenheit. Take the chicken out of the pan and set it aside, lightly tenting it with foil.
- The pan needs some butter and garlic. Warm for about 30 seconds, or until aromatic.
- Add the white wine and scrape the browned bits off the bottom of the pan into the liquid. Reduce the wine by half, which should take around 3 minutes at a simmer.
- Simmer for 2 to 4 minutes, whisking occasionally, until the mixture has thickened slightly.
- Just until heated through, about 2 minutes, return the chicken to the pan along with any accumulated juices.
Recipe Tips
- So that they cook uniformly, pound the chicken breasts to an even thickness of 1 inch.
- Make sure the chicken browns and the sauce reduces properly by using a large skillet. Too much crowding prevents even browning of the chicken.
- A meat thermometer should read 165 degrees Fahrenheit before serving.
- The sauce is greatly improved by the addition of white wine, which is then simmered to evaporate the alcohol. It is strongly suggested.
- Pick a Pinot Grigio or a Sauvignon Blanc, both of which are dry (not sweet) white wines.
- Parmesan cheese and chopped parsley are deliciously sprinkled on top as a garnish.
What Side Dishes Go With Chicken Dijon?
When serving Chicken Dijon, consider delightful side dishes like honey roasted carrots, creamiest mashed potatoes, quinoa spinach salad, easy roasted cauliflower, creamed spinach, roasted garlic parmesan baby potatoes, air fryer asparagus, creamy potatoes au gratin, and sautéed garlic green beans. These flavorful accompaniments will elevate your meal to new heights.
How Long Will Leftover Chicken Dijon Keep It?
- In the fridge: Store leftover Chicken Dijon in an airtight container or tightly wrapped with plastic wrap. It can be refrigerated for up to 3 to 4 days.
- In the freezer: Place leftover Chicken Dijon in a freezer-safe container or freezer bag. It can be stored for up to 2 to 3 months in the freezer. Thaw overnight in the fridge before reheating.
How To Reheat Chicken Dijon?
- Oven: Turn on the oven to 350°F (175°C). Cover the Chicken Dijon with foil and place it in an oven-safe dish. bake for 15 to 20 minutes, or until hot throughout.
- Stovetop: Put some oil or butter in a pan and heat it over low heat. Cook the Chicken Dijon for 4 minutes per side, or until heated through.
- Microwave: Transfer the Chicken Dijon to a microwave-safe dish and cover it with a microwave-safe lid or microwave-safe plastic wrap. Heat on medium power for 1 to 2 minutes, stirring or flipping halfway through, until thoroughly heated.
FAQs
Can I use chicken thighs instead of chicken breasts for Chicken Dijon?
Yes, you can use chicken thighs instead of chicken breasts for Chicken Dijon. However, keep in mind that the cooking time may vary as chicken thighs usually take longer to cook than chicken breasts.
What is chicken Dijon sauce made of?
Chicken Dijon sauce is made with Dijon mustard, white wine, chicken broth, garlic, butter, and heavy cream for added richness and creaminess.
how do you thicken chicken Dijon sauce?
To thicken Chicken Dijon sauce, you can simmer it for a longer time to reduce and concentrate the flavors, or add a cornstarch slurry (equal parts cornstarch and water) and cook until the sauce thickens to the desired consistency.
Can I substitute Dijon mustard with another type of mustard for Chicken Dijon?
Yes, you can substitute Dijon mustard with another type of mustard for Chicken Dijon, such as spicy mustard or whole-grain mustard. The flavor profile will be different, but it can still result in a delicious dish.
can I make Chicken Dijon spicy?
Yes, you can make Chicken Dijon spicy by adding ingredients such as cayenne pepper, red pepper flakes, or hot sauce to the Dijon sauce, adjusting the amount to your desired level of spiciness.
How can I ensure that my Chicken Dijon stays tender?
To ensure tender Chicken Dijon, avoid overcooking the chicken. Cook it just until it reaches an internal temperature of 165°F (74°C) and avoid high heat, as it can lead to dryness.
Try More Mary Berry Recipes :
Chicken Dijon Mary Berry Nutrition Facts
Amount Per Serving
- Calories 178
- Total Fat 9.8g
- Saturated Fat 5.5g
- Trans Fat 0.3g
- Cholesterol 69mg
- Sodium 376mg
- Potassium 185.2mg
- Total Carbohydrates 3.3g
- Dietary Fiber 0.3g
- Sugars 1g
- Protein 18g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Chicken Dijon
Description
Mary Berry’s Chicken Dijon is a delightful dish that has tender chicken breasts doused in a flavorful Dijon mustard sauce. This elegantly simple culinary masterpiece is sure to satisfy your craving for fine dining.
Ingredients
Instructions
- Flatten chicken breasts to a thickness of 1 inch and sprinkle with salt and pepper.
- Chicken should be cooked for 5 to 6 minutes per side in olive oil heated over medium heat in a big skillet until browned and the internal temperature reaches 165 degrees Fahrenheit. Take the chicken out of the pan and set it aside, lightly tenting it with foil.
- The pan needs some butter and garlic. Warm for about 30 seconds, or until aromatic.
- Add the white wine and scrape the browned bits off the bottom of the pan into the liquid. Reduce the wine by half, which should take around 3 minutes at a simmer.
- Simmer for 2 to 4 minutes, whisking occasionally, until the mixture has thickened slightly.
- Just until heated through, about 2 minutes, return the chicken to the pan along with any accumulated juices.
Notes
- So that they cook uniformly, pound the chicken breasts to an even thickness of 1 inch.
- Make sure the chicken browns and the sauce reduces properly by using a large skillet. Too much crowding prevents even browning of the chicken.
- A meat thermometer should read 165 degrees Fahrenheit before serving.
- The sauce is greatly improved by the addition of white wine, which is then simmered to evaporate the alcohol. It is strongly suggested.
- Pick a Pinot Grigio or a Sauvignon Blanc, both of which are dry (not sweet) white wines.
- Parmesan cheese and chopped parsley are deliciously sprinkled on top as a garnish.