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Mary Berry Normandy Chicken Recipe
Saim Thour

Mary Berry Normandy Chicken Recipe

Make this lighter Mary Berry Normandy Chicken Recipe with skinless chicken breast, mushrooms, leeks, and a creamy low-fat sauce. A healthy, comforting French-inspired dinner ready for any night of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 skinless chicken breasts
  • 1 tbsp olive oil
  • 1 large onion sliced
  • 2 leeks sliced
  • 200 g mushrooms sliced
  • 2 Braeburn apples sliced
  • 150 ml dry cider
  • 150 ml chicken stock
  • 150 ml half-fat crème fraîche
  • 1 tsp Dijon mustard
  • 1 tbsp fresh thyme leaves
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large frying pan with lid
  • Chopping Board
  • Sharp Knife
  • Measuring Jug
  • Measuring Spoons
  • Kitchen tongs
  • Serving plate

Method
 

  1. Heat olive oil in a large frying pan over medium heat.
  2. Season chicken breasts with salt and black pepper.
  3. Brown the chicken for 4–5 minutes per side until golden.
  4. Remove chicken and set aside.
  5. Add onion, leeks, and mushrooms to the pan and cook for 5 minutes.
  6. Stir in the sliced apples and cook for another 2 minutes.
  7. Pour in the cider and chicken stock and bring to a gentle simmer.
  8. Return the chicken to the pan and sprinkle over the thyme.
  9. Cover and cook for 20–25 minutes until the chicken is fully cooked.
  10. Stir in the Dijon mustard and half-fat crème fraîche.
  11. Simmer gently for 2–3 minutes without boiling.
  12. Garnish with parsley and serve hot.

Notes

  • Use Granny Smith or Braeburn apples for the best texture.
  • Do not boil after adding the cream to prevent curdling.
  • Add extra mushrooms and leeks for more vegetables and flavor.
  • Store leftovers in the refrigerator for up to 3 days.