This Mary Berry Chicken Taleggio Recipe is a creamy and indulgent recipe, which is made with Taleggio cheese and white wine. It’s the perfect dinner party main, ready in about 50 minutes.
Mary Berry Chicken Taleggio Ingredients
- 4 boneless, skinless Chicken Breasts
- 2 tbsp Olive Oil
- 1 large Onion, finely chopped
- 2 cloves Garlic, crushed
- 8 oz (225g) Chestnut Mushrooms, sliced
- 1 tbsp All-Purpose Flour
- ½ cup dry White Wine
- 1 cup Chicken Stock
- ½ cup Heavy Cream (Double Cream)
- 1 tsp Dijon Mustard
- 1 tbsp Fresh Thyme leaves (or 1 tsp dried)
- 5 oz (150g) Taleggio Cheese, rind removed and sliced
- Salt and freshly ground Black Pepper
- Fresh Parsley, chopped (for garnish)
How To Make Mary Berry Chicken Taleggio
- Brown the Chicken: Preheat the oven to 400°F (200°C). Heat 1 tbsp of olive oil in a large ovenproof skillet or casserole dish over medium-high heat. Season the chicken breasts with salt and pepper. Sear the chicken for 4-5 minutes per side until golden brown. Remove the chicken to a plate (it doesn’t need to be fully cooked yet).
- Sauté Vegetables: Add the remaining 1 tbsp oil to the pan. Add the chopped onion and cook for 5 minutes until softened. Add the mushrooms and garlic and cook for another 3-4 minutes until the mushrooms are browned.
- Make the Sauce Base: Sprinkle the flour over the vegetables and stir well for 1 minute. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pan. Bring to a boil and stir until thickened.
- Add Cream and Flavor: Stir in the heavy cream, Dijon mustard, and thyme. Bring back to a simmer. Taste and season with salt and pepper.
- Bake the Chicken: Return the browned chicken breasts (and any juices) to the pan, nestling them into the sauce. Top each chicken breast with slices of the Taleggio cheese.
- Finish in Oven: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted, bubbling, and golden.
- Serve: Garnish with fresh parsley and serve hot, spooning the rich sauce over the chicken.
Recipe Tips
- What is Taleggio cheese? Taleggio is a semi-soft, washed-rind Italian cheese. It has a strong aroma but a surprisingly mild, fruity, and tangy flavor. It melts beautifully, making it perfect for sauces and gratins.
- Can I substitute the Taleggio? If you can’t find Taleggio, you can use Fontina, Brie (rind removed), or even a Reblochon. You want a cheese that is creamy and melts well.
- Do I have to remove the rind? For Taleggio, yes, it is recommended to remove the thin, orange rind before slicing or melting, as it can be a bit gritty and has a stronger flavor than the creamy paste inside.
- How to stop the sauce from splitting? Once you add the cream (Step 4), try not to let the sauce boil rapidly on the stove. A gentle simmer is fine. The flour added earlier also helps stabilize the sauce.
What To Serve With Chicken Taleggio
This rich, cheesy dish needs simple sides to balance the indulgence.
- Steamed green beans or broccoli
- Crusty bread or focaccia (essential for the sauce!)
- Roasted new potatoes
- A crisp green salad with a lemon vinaigrette
How To Store Chicken Taleggio
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when cold.
- Freeze: Freezing is not recommended for this dish. Cream-based sauces can split when thawed, and the texture of the melted cheese may change.
- Reheat: Reheat gently in a pan on the stovetop over low heat, or in a 350°F oven, until the chicken is hot.
Mary Berry Chicken Taleggio Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~580 kcal
- Total Fat: 42g
- Saturated Fat: 22g
- Cholesterol: 160mg
- Sodium: 680mg
- Total Carbohydrate: 9g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is Taleggio cheese strong?
It smells stronger than it tastes! It is known as a “stinky” cheese due to the washed rind, but the flavor of the melted cheese is rich, buttery, and only mildly tangy. It is not sharp like a blue cheese.
Can I use chicken thighs?
Yes, boneless, skinless chicken thighs work very well. They will stay juicy and are very forgiving if cooked a little longer.
Can I make this ahead?
You can make the sauce base (Steps 2-4) ahead of time. When ready to eat, sear the chicken, combine with the sauce and cheese, and bake.
Try More Recipes:
- Mary Berry Chicken Stir Fry Recipe
- Mary Berry Thai Chicken Noodle Soup Recipe
- Mary Berry Pot Roast Chicken Recipe
Mary Berry Chicken Taleggio Recipe
Description
An elegant and rich chicken dish featuring seared chicken breasts baked in a creamy white wine and mushroom sauce, topped with melting Italian Taleggio cheese.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Season and brown chicken in an ovenproof skillet; set aside.
- Sauté onion and mushrooms in the same pan until soft. Add garlic.
- Stir in flour, then whisk in wine and stock until thickened.
- Stir in cream, mustard, and thyme. Season to taste.
- Return chicken to the pan. Top each breast with slices of Taleggio.
- Bake for 15-20 minutes until chicken is cooked and cheese is bubbling.
- Garnish with parsley and serve.
Notes
- Remove the rind from the Taleggio for the best melting texture.
- Fontina is a good substitute if you can’t find Taleggio.
- Serve with crusty bread to mop up the delicious sauce.
Mary Berry Chicken Taleggio Recipe
