Mary Berry’s Chicken with Lemon is made with chicken breasts, banana shallots, plain flour, chicken stock, lemon thyme, asparagus, lemon, full-fat crème fraîche, and parsley. This tasty Chicken with Lemon recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Mary Berry Chicken With Lemon Ingredients
- 50g/1¾oz butter
- 2 tbsp oil
- 6 small chicken breasts, boned and skinned
- 6 banana shallots, quartered lengthways
- 30g/1oz plain flour
- 400ml/14fl oz chicken stock
- 1½ tbsp chopped lemon thyme leaves
- 12 asparagus spears, woody ends snapped off
- 1 large lemon, juice only
- 200ml/7fl oz full-fat crème fraîche
- 2 tbsp chopped parsley
- Salt and freshly ground black pepper
How To Make Mary Berry Chicken With Lemon
- Preheat the oven: to 180°C/160°C Fan/Gas 4.
- Cook the chicken: Heat half the butter and oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper, then fry for 2 minutes on each side until golden brown. Remove and set aside.
- Cook the shallots: Add the remaining butter and oil to the pan. Add the shallots and fry over high heat for 5-10 minutes, until lightly golden brown.
- Prepare the sauce: Mix the flour with 8 tablespoons of the stock until smooth. Add this mixture to the pan and bring to the boil. Pour in the remaining stock, then add the lemon thyme and return the chicken to the pan.
- Bake the chicken: Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through.
- Prepare the asparagus: Cook the asparagus tips and sliced stems in boiling salted water for 2-3 minutes. Drain and reserve the tips.
- Finish the dish: Stir the lemon juice, crème fraîche, and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to a boil. Remove the chicken, slice each breast into three, and arrange on a plate. Spoon over the sauce and garnish with two asparagus tips crossed over the top.
Recipe Tips
- Sear the chicken properly: Make sure to brown the chicken breasts well before baking. This adds flavor and improves the texture of the final dish.
- Use a large enough pan: Ensure your pan is large enough to hold all the ingredients without overcrowding, which helps the shallots and chicken cook evenly.
- Mix flour and stock thoroughly: Whisk the flour and stock together until smooth before adding it to the pan to avoid lumps in the sauce.
- Cook asparagus just right: Don’t overcook the asparagus; it should be tender yet crisp. Cook it for just 2-3 minutes to keep its bright color and texture.
- Adjust seasoning to taste: Taste the sauce before serving and adjust the salt and pepper if needed to balance the flavors perfectly.
What To Serve With Chicken With Lemon?
This creamy Chicken with Lemon pairs well with rice, mashed potatoes, crusty bread, or quinoa. It can also be served alongside steamed vegetables, a fresh green salad, roasted potatoes, or garlic bread for a delicious dinner.
How To Store Leftovers Chicken With Lemon?
- Refrigerate: Let the leftover Chicken with Lemon cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Let the dish cool to room temperature, then place it in an airtight container or freezer bag. Freeze for up to 3 months. Thaw the dish overnight in the refrigerator before reheating.
How To Reheat Leftovers Chicken With Lemon?
- In The Oven: Preheat the oven to 180°C/350°F. Place the Chicken with Lemon in an ovenproof dish and cover it with foil. Heat for about 20-25 minutes, or until heated through.
- In The Microwave: Place the Chicken with Lemon in a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Heat a splash of oil or water in a pan over medium heat. Add the Chicken with Lemon and cover, stirring occasionally until heated through, about 5-7 minutes.
Mary Berry Chicken With Lemon Nutrition Facts
Serving Size: 1 serving
- Calories: 420
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 125mg
- Sodium: 850mg
- Potassium: 600mg
- Total Carbohydrate: 14g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 27g
Try More Mary Berry Recipes:
- Mary Berry Chicken Tray Bake
- Mary Berry Cauliflower Cheese
- Mary Berry Dropped Scones
- Mary Berry Fish Pie Recipe
Mary Berry Chicken With Lemon
Description
Mary Berry’s Chicken with Lemon is made with chicken breasts, banana shallots, plain flour, chicken stock, lemon thyme, asparagus, lemon, full-fat crème fraîche, and parsley. This tasty Chicken with Lemon recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: to 180°C/160°C Fan/Gas 4.
- Cook the chicken: Heat half the butter and oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper, then fry for 2 minutes on each side until golden brown. Remove and set aside.
- Cook the shallots: Add the remaining butter and oil to the pan. Add the shallots and fry over high heat for 5-10 minutes, until lightly golden brown.
- Prepare the sauce: Mix the flour with 8 tablespoons of the stock until smooth. Add this mixture to the pan and bring to the boil. Pour in the remaining stock, then add the lemon thyme and return the chicken to the pan.
- Bake the chicken: Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through.
- Prepare the asparagus: Cook the asparagus tips and sliced stems in boiling salted water for 2-3 minutes. Drain and reserve the tips.
- Finish the dish: Stir the lemon juice, crème fraîche, and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to a boil. Remove the chicken, slice each breast into three, and arrange on a plate. Spoon over the sauce and garnish with two asparagus tips crossed over the top.
Notes
- Sear the chicken properly: Make sure to brown the chicken breasts well before baking. This adds flavor and improves the texture of the final dish.
- Use a large enough pan: Ensure your pan is large enough to hold all the ingredients without overcrowding, which helps the shallots and chicken cook evenly.
- Mix flour and stock thoroughly: Whisk the flour and stock together until smooth before adding it to the pan to avoid lumps in the sauce.
- Cook asparagus just right: Don’t overcook the asparagus; it should be tender yet crisp. Cook it for just 2-3 minutes to keep its bright color and texture.
- Adjust seasoning to taste: Taste the sauce before serving and adjust the salt and pepper if needed to balance the flavors perfectly.
Mary Berry Chicken With Lemon