This Mary Berry Chicken in White Wine Sauce recipe is a creamy and easy recipe, which is made with dry white wine and double cream. It’s the perfect weeknight dinner, ready in about 35 minutes.
Mary Berry Chicken in White Wine Sauce Recipe Ingredients
- 4 skinless, boneless chicken breasts
- 2 tbsp olive oil
- 25g butter
- 2 shallots, finely chopped
- 200g chestnut mushrooms, sliced
- 1 garlic clove, crushed
- 2 tbsp plain flour
- 175ml dry white wine
- 200ml chicken stock
- 150ml double cream
- 1 tbsp fresh parsley, chopped, plus extra for garnish
- Salt and freshly ground black pepper
How To Make Mary Berry Chicken in White Wine Sauce
- Sear the Chicken: Season the chicken breasts on both sides with salt and pepper. Heat the olive oil and butter in a large, deep frying pan over a medium-high heat. Add the chicken and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from the pan and set aside on a plate.
- Sauté the Aromatics: Add the chopped shallots to the same pan and gently fry for about 5 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until they are golden brown. Stir in the crushed garlic and cook for one more minute until fragrant.
- Make the Sauce: Sprinkle the flour over the vegetables and stir well. Cook for one minute to cook out the raw flour taste.
- Deglaze and Simmer: Gradually pour in the white wine, stirring constantly to avoid lumps and scraping up any bits from the bottom of the pan. Let it bubble for a minute, then slowly stir in the chicken stock. Bring to a simmer and let it cook for 3-4 minutes until the sauce has thickened slightly.
- Finish and Combine: Reduce the heat to low and stir in the double cream and chopped parsley. Return the chicken breasts and any resting juices to the pan. Let everything heat through gently for a couple of minutes.
- Serve: Check for seasoning and adjust if necessary. Garnish with a little extra fresh parsley and serve hot.
Recipe Tips
- What is the best white wine to use for a cream sauce? A dry, crisp white wine is best. Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay are excellent choices. Avoid sweet wines like Riesling or Moscato.
- How can I ensure my sauce is smooth and not lumpy? The key is to add the liquid slowly and stir constantly after adding the flour. This creates a smooth paste (a roux) that will incorporate into the liquid without lumps. Using a whisk can be very helpful.
- Can I use chicken thighs? Yes, bone-in or boneless chicken thighs work beautifully. They will need a slightly longer cooking time, so ensure they are cooked through before removing them from the pan in the first step.
- How do I know when the chicken is cooked? The chicken is cooked when the juices run clear when pierced with a knife at the thickest part. If you have a meat thermometer, it should read 74°C / 165°F.
What To Serve With Chicken in White Wine Sauce
This elegant and creamy dish pairs perfectly with simple sides that complement the rich sauce.
- Creamy mashed potatoes
- Steamed new potatoes
- Long-grain white rice or a wild rice mix
- Buttered pasta, like tagliatelle
- A side of steamed asparagus or green beans
How To Store Chicken in White Wine Sauce
Refrigerate: Once completely cool, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave.
Freeze: Cream-based sauces can sometimes split when frozen. While you can freeze this dish for up to 2 months, the texture of the sauce may be slightly different upon reheating. Thaw in the fridge overnight and reheat gently.
Chicken in White Wine Sauce Nutrition Facts
- Serving Size: 1/4 of the recipe (1 chicken breast + sauce)
- Calories: 620kcal
- Carbohydrates: 12g
- Fat: 42g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This recipe embodies the Mary Berry philosophy of cooking: classic, reliable, and achievable for the home cook. It uses straightforward techniques and readily available ingredients to create an elegant meal without any fuss.
Yes, if you prefer to cook without alcohol, you can replace the white wine with an equal amount of chicken stock. Add 1 tablespoon of white wine vinegar or lemon juice to provide the acidity the wine would have contributed.
Simply let the sauce simmer for a few more minutes on a low heat (before you add the cream and chicken back in). This will allow it to reduce and thicken naturally.
Try More Recipes:
- Mary Berry Chicken Stroganoff Recipe
- Mary Berry Sweet and Sour Chicken Recipe
- Mary Berry Chicken Tartiflette Recipe
Mary Berry Chicken in White Wine Sauce Recipe
Description
An elegant yet easy one-pan meal of tender chicken breasts in a rich and creamy sauce made with white wine, mushrooms, and fresh parsley, perfect for a special weeknight dinner.
Ingredients
Instructions
- Season and pan-fry the chicken breasts until golden and cooked through; set aside.
- In the same pan, sauté shallots and mushrooms until soft and golden, then add garlic.
- Stir in the flour and cook for 1 minute.
- Gradually stir in the white wine, then the chicken stock, and simmer until thickened.
- Reduce heat to low and stir in the double cream and parsley.
- Return the chicken to the pan to heat through in the sauce.
- Serve immediately.
Notes
- Use Room Temperature Cream: Bringing the double cream to room temperature before adding it to the hot sauce can help prevent it from curdling.
- Don’t Boil the Cream: Once the cream is added, keep the heat low. Boiling a cream sauce can cause it to split or separate.
- Resting Juices are Flavor: Don’t forget to pour any juices from the plate where the chicken was resting back into the pan. This is concentrated flavor you don’t want to waste.
- Herb Variations: While parsley is classic, a little fresh tarragon or thyme would also be a delicious addition to the sauce.
