Go Back
Mary Berry Chicken Taleggio Recipe
Saim Thour

Mary Berry Chicken Taleggio Recipe

Make Mary Berry Chicken Taleggio with tender chicken breasts, creamy Taleggio cheese sauce, mushrooms, and herbs. An easy British dinner recipe ready in 45 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course
Cuisine: british
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken breasts
  • 2 tbsp olive oil
  • 25 g butter
  • 1 large onion finely sliced
  • 2 garlic cloves crushed
  • 225 g chestnut mushrooms sliced
  • 1 tbsp all-purpose flour
  • 150 ml chicken stock
  • 120 ml dry white wine
  • 200 g Taleggio cheese rind removed and diced
  • 150 ml double cream
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves
  • Salt to taste
  • Black pepper to taste
  • 1 tbsp fresh parsley chopped
  • 2 tbsp fresh basil chopped (optional)

Equipment

  • Large Frying Pan
  • Ovenproof Casserole Dish
  • Sharp Knife
  • Chopping Board
  • Wooden Spoon
  • Measuring Jug
  • Oven

Method
 

  1. Preheat the oven to 200°C (180°C fan).
  2. Season the chicken breasts with salt and black pepper.
  3. Heat the olive oil in a frying pan over medium-high heat.
  4. Sear the chicken for 3–4 minutes per side until golden brown.
  5. Transfer the chicken to a plate.
  6. Melt the butter in the same pan and add the onion.
  7. Cook for 5–7 minutes until softened.
  8. Stir in the garlic and mushrooms and cook for 3 minutes.
  9. Sprinkle over the flour and stir for 1 minute.
  10. Gradually pour in the chicken stock and white wine, stirring continuously.
  11. Simmer for 2–3 minutes until slightly thickened.
  12. Stir in the double cream, Dijon mustard, thyme, and Taleggio cheese.
  13. Cook gently until the cheese melts into a smooth sauce.
  14. Return the chicken to the pan and spoon the sauce over the top.
  15. Transfer to the oven and bake for 15–20 minutes until the chicken is fully cooked.
  16. Garnish with fresh parsley and basil before serving.

Notes

Remove the rind from the Taleggio cheese before adding it to the sauce.
Do not boil the sauce after adding the cheese, as it may split.
Chicken thighs can be used instead of chicken breasts.
Use an instant-read thermometer and cook chicken to 75°C internal temperature.
The dish can be prepared ahead and baked just before serving.