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Mary Berry Chicken in White Wine Sauce Recipe
Saim Thour

Mary Berry Chicken in White Wine Sauce Recipe

A rich and creamy chicken dinner made with tender chicken breasts, mushrooms, garlic, white wine, chicken stock, cream, and Dijon mustard. This comforting Mary Berry-inspired recipe is perfect for weeknight dinners or special occasions and is ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course
Cuisine: british
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 20 g unsalted butter
  • Salt to taste
  • Freshly ground black pepper to taste
For the White Wine Sauce
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 200 g mushrooms sliced
  • 150 ml dry white wine
  • 200 ml chicken stock
  • 150 ml double cream
  • 1 tsp Dijon mustard
  • 1 tbsp plain flour
  • 1 tsp fresh thyme leaves or ½ tsp dried thyme
  • 1 tbsp fresh parsley chopped
Optional for Serving
  • Creamy mashed potatoes
  • Green beans
  • Broccoli
  • Buttered rice
  • Crusty bread

Equipment

  • Large frying pan or skillet
  • Wooden Spoon
  • Measuring cups
  • Measuring Spoons
  • Measuring cups
  • Sharp Knife
  • Cutting board
  • Mixing bowl (optional)
  • Kitchen paper
  • Tongs
  • Serving plate

Method
 

  1. Pat the chicken breasts dry with kitchen paper and season both sides with salt and black pepper.
  2. Heat the olive oil and butter in a large frying pan over medium-high heat.
  3. Cook the chicken for 5–6 minutes per side until golden brown and fully cooked. Remove and keep warm.
  4. In the same pan, cook the chopped onion for 3–4 minutes until soft.
  5. Add the garlic and mushrooms and cook for another 2–3 minutes.
  6. Sprinkle in the plain flour and stir for 1 minute.
  7. Pour in the white wine and stir until smooth. Simmer for 2–3 minutes to cook off the alcohol.
  8. Add the chicken stock, Dijon mustard, thyme, and double cream. Stir until the sauce becomes smooth and creamy.
  9. Return the chicken to the pan, spoon the sauce over it, and simmer for 5 minutes.
  10. Sprinkle with fresh parsley and serve immediately with your favorite side dishes.

Notes

  • Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
  • Do not overcook the chicken to keep it tender and juicy.
  • Let the wine reduce before adding the cream for a richer sauce.
  • If the sauce is too thick, add a splash of chicken stock.
  • If the sauce is too thin, simmer it for a few more minutes.
  • Boneless chicken thighs can be used instead of chicken breasts.
  • Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
  • Reheat gently over low heat and add a splash of cream or stock if needed.