Cream Chicken Dijon {Mary Berry Recipe}

From: https://wellbeingbarista.com/mary-berry-dijon-chicken-recipe/ 

Description

Crispy seared boneless Chicken Breasts in a smooth and creamy garlic Dijon sauce with White Wine! "Mary Berry Dijon Chicken" is SO EASY and deliciously low carb!

Ingredients

  • 1 ounce butter
  • 2 tablespoons olive oil
  • 6 small skinless and boneless chicken breasts 150g each
  • 1 banana shallots finely sliced
  • 2 garlic cloves crushed
  • 300 ml 10 fl oz white wine
  • 2 tablespoons Dijon mustard
  • 300 ml 10 fl oz pouring double cream
  • salt to taste
  • freshly ground black pepper to taste
  • few finely snipped chives to garnish

Instructions

  1. Heat the butter and olive oil in a deep frying pan until they meld together.
  2. Season each chicken breast with a pinch of salt and a dash of pepper.
  3. Place the chicken breasts in the pan when the butter is melted and starts sizzling.
  4. Cook them over high heat, allowing each side to brown for about 3-4 minutes until the chicken is beautifully browned
  5. Remove it from the pan and set it aside.
  6. Add the shallots into the same pan, and let them sizzle over high heat for a minute.
  7. Add the garlic.
  8. Cover the pan with a lid, reduce the heat, and let them gently cook for 5-10 minutes until the shallots turn soft and take on a delicate brown hue.
  9. Pour in the wine, and let it come to a vigorous boil. Stir continuously for roughly 5 minutes until the liquid reduces by about two-thirds.
  10. Time to add the mustard and cream to the mix. Stir well and let the flavors meld for 3-4 minutes until the sauce slightly thickens.
  11. Season it with a bit of salt and a hint of pepper.
  12. Bring the chicken breasts, along with any accumulated juices, back into the pan. Cover it again with the lid. Reduce the heat to a simmer and let everything simmer away for approximately 15 minutes. You’ll know it’s ready when the chicken becomes tender and fully cooked.
  13. For serving, you can either plate each chicken breast as a whole or carve each chicken breast into three portions.
  14. Spoon the dijon sauce over the chicken and garnish with a sprinkle of fresh chives.