Mary Berry Normandy Chicken Recipe

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This Mary Berry Normandy Chicken is a rich, comforting dish made with tender chicken, apples, cream, and a splash of cider. It has a beautifully balanced flavour, combining savoury depth with gentle sweetness and a silky, creamy sauce. The dish is simple enough for a weekday supper yet elegant enough for entertaining. Ready in around 50 minutes, it is a medium-difficulty recipe that delivers impressive results with minimal fuss.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tbsp plain flour
2 tbsp butter
1 tbsp olive oil

For the Sauce

1 onion, finely chopped
2 garlic cloves, crushed
2 eating apples, peeled, cored, and sliced
150ml dry cider
150ml chicken stock
150ml double cream
1 tsp Dijon mustard
1 tbsp fresh thyme leaves

How to Make Mary Berry Normandy Chicken

Prepare the oven: Preheat the oven to 190°C or 170°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the sauce gently bubbles.
Prepare the chicken: Season the chicken breasts with salt and pepper, then lightly coat in flour, shaking off any excess.
Brown the chicken: Heat the butter and olive oil in a large ovenproof pan. Fry the chicken for 3 to 4 minutes on each side until golden. Remove and set aside.
Cook the base: In the same pan, add the onion and cook gently for 5 minutes until softened. Stir in the garlic and cook for another minute.
Add apples and liquids: Add the sliced apples, cider, and chicken stock. Bring to a gentle simmer and let it cook for 5 minutes.
Return chicken: Place the chicken back into the pan, spooning some sauce over the top.
Bake: Transfer the pan to the oven and bake for 20 to 25 minutes until the chicken is cooked through.
Finish the sauce: Stir in the cream, Dijon mustard, and thyme. Simmer gently on the hob for a few minutes until the sauce thickens slightly.
Serve: Taste and adjust seasoning, then serve hot with the creamy apple sauce spooned generously over the chicken.

Tips

How do I keep the chicken tender?

Avoid overcooking by checking the chicken as soon as it reaches 20 minutes in the oven. It should be just cooked through and still juicy.

Can I use a different type of apple?

Yes, choose a firm, slightly tart apple like Braeburn or Granny Smith to balance the richness of the sauce.

What if my sauce is too thin?

Simmer the sauce on the hob for a few extra minutes until it reduces and thickens to your liking.

Can I make this ahead?

Yes, prepare the dish up to the baking stage, then reheat gently in the oven before adding the cream and finishing the sauce.

Serving Suggestions

Creamy mashed potatoes
Buttered green beans or peas
Steamed rice
Crusty bread to soak up the sauce

Storage

At Room Temperature

Do not leave out for more than 2 hours. Serve promptly for best flavour and safety.

In the Refrigerator

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

Freezing

Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly, adding a splash of stock or cream if needed.

Nutrition

Calories: 420 kcal
Carbohydrates: 18g
Protein: 35g
Fat: 24g
Saturated Fat: 12g
Sodium: 480mg

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

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work very well and stay extra juicy. Adjust cooking time slightly if needed.

What can I use instead of cider?

You can replace cider with apple juice or additional chicken stock for a non-alcoholic version.

Can I make this dish dairy-free?

Yes, substitute the cream with a dairy-free alternative such as oat or soy cream, though the flavour will be slightly different.

Is this recipe suitable for freezing?

Yes, it freezes well. Cool completely before freezing and reheat gently to preserve the sauce texture.