Mary Berry Chicken in White Wine Sauce Recipe

This comforting Mary Berry Chicken in White Wine Sauce is a classic dish with tender chicken simmered in a rich, creamy, and aromatic sauce. The flavors are delicate yet satisfying, with hints of garlic, herbs, and a gentle depth from the wine. It is a straightforward recipe that feels elegant enough for guests while remaining easy for a midweek meal. From start to finish, it takes around 45 minutes, making it both practical and impressive.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 20g butter
• Salt and freshly ground black pepper

For the White Wine Sauce

• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 150ml dry white wine
• 200ml chicken stock
• 150ml double cream
• 1 tsp Dijon mustard
• 1 tbsp plain flour
• 1 tbsp fresh parsley, chopped

How to Make Mary Berry Chicken in White Wine Sauce

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Although most of the cooking is done on the hob, the oven can be used to keep the chicken warm while finishing the sauce.
• Season the chicken: Pat the chicken breasts dry with kitchen paper, then season well with salt and black pepper on both sides.
• Sear the chicken: Heat the olive oil and butter in a large frying pan over medium heat. Add the chicken and cook for 5–6 minutes on each side until golden and cooked through. Remove from the pan and set aside, keeping warm.
• Cook the aromatics: In the same pan, add the chopped onion and cook gently for 3–4 minutes until softened. Stir in the garlic and cook for another minute.
• Add the flour: Sprinkle the flour over the onions and stir well to form a paste. Cook for 1 minute to remove the raw flour taste.
• Pour in the wine: Gradually add the white wine, stirring constantly to avoid lumps. Let it simmer for 2–3 minutes so the alcohol cooks off and the sauce begins to thicken.
• Add stock and cream: Pour in the chicken stock and bring to a gentle simmer. Stir in the cream and Dijon mustard, mixing until smooth and creamy.
• Return the chicken: Place the chicken back into the pan and spoon the sauce over. Simmer gently for 5 minutes so the flavors meld together.
• Finish and serve: Sprinkle with fresh parsley and serve hot with your chosen sides.

Tips

How do I keep the chicken tender?

Avoid overcooking the chicken. Once it is golden and just cooked through, remove it from the pan and return it only at the end to finish in the sauce.

Can I make the sauce thicker?

If you prefer a thicker sauce, let it simmer for a few extra minutes or add a little more flour at the start when making the base.

What wine works best?

A dry white wine such as Sauvignon Blanc or Pinot Grigio gives the best balance without overpowering the dish.

Can I add vegetables?

Yes, mushrooms or spinach work particularly well and can be added when cooking the onions.

Serving Suggestions

• Serve with creamy mashed potatoes
• Pair with steamed green beans or broccoli
• Enjoy with buttered rice or crusty bread
• Add a simple green salad on the side

Storage

At Room Temperature

Do not leave the dish out for more than 2 hours. Store promptly once cooled.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the microwave until piping hot.

In the Freezer

Freeze for up to 2 months. Allow to cool completely before freezing, and thaw overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 8g
• Protein: 38g
• Fat: 25g
• Saturated Fat: 12g
• Sodium: 480mg

These values are approximate and may vary depending on the ingredients used.

FAQs

Mary Berry Chicken in White Wine Sauce Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender chicken cooked in a creamy white wine sauce with garlic, herbs, and a hint of mustard. A comforting and elegant dish perfect for any occasion.

Ingredients

• 4 chicken breasts

• 2 tbsp olive oil

• 20g butter

• 1 onion, chopped

• 2 garlic cloves, crushed

• 150ml dry white wine

• 200ml chicken stock

• 150ml double cream

• 1 tsp Dijon mustard

• 1 tbsp plain flour

• Fresh parsley, chopped

Directions

• Season the chicken breasts with salt and pepper.
• Heat oil and butter in a pan and cook chicken until golden and cooked through.
• Remove chicken and cook onion and garlic in the same pan.
• Stir in flour and cook briefly.
• Add white wine and simmer for a few minutes.
• Pour in stock and cream, then stir in mustard.
• Return chicken to the pan and simmer gently.
• Garnish with parsley and serve hot.

Notes

• Use a good quality dry white wine for best flavor.
• Do not boil the sauce after adding cream.
• Serve immediately for the best texture.