How to make a Chicken Dijon
By Mary Berry
1: Heat the Butter and olive oil and
season each chicken well. Fry the chicken. Then remove chicken from pan.
2: Add Shallot and fry for 1 minute. Add garlic then put lid on and leave for 5 to 10 minutes.
3: Add wine and bring to boil until 2/3rd s of it's size. Add mustard and cream and boil for 3 to 4 minutes. Season the chicken with salt and pepper and return to pan and any juice and cook for 15 minutes or longer if the chicken needs it.
4: Finish of with some chives. I like to serve with mash or new potatoes and some vegetables. The vegetables take about 10 minutes to steam.
1: Heat the Butter and olive oil and
season each chicken well. Fry the chicken. Then remove chicken from pan.
2: Add Shallot and fry for 1 minute. Add garlic then put lid on and leave for 5 to 10 minutes.
3: Add wine and bring to boil until 2/3rd s of it's size. Add mustard and cream and boil for 3 to 4 minutes. Season the chicken with salt and pepper and return to pan and any juice and cook for 15 minutes or longer if the chicken needs it.
4: Finish of with some chives. I like to serve with mash or new potatoes and some vegetables. The vegetables take about 10 minutes to steam.
Serves 6
25g butter
2 tbsp olive oil
6 small skinless chicken breasts and bone free
2 banana shallots
2 gloves of garlic
300mls White Wine
(Do Not Drink it ADULTS)
2 tbsp Dijon Mustard
300mls Pouring Double Cream
Salt and Pepper
A few snipped chives to finish
2 gloves of garlic
300mls White Wine
(Do Not Drink it ADULTS)
2 tbsp Dijon Mustard
300mls Pouring Double Cream
Salt and Pepper
A few snipped chives to finish
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| Me adding the cream. |
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| Me putting the Chicken in to cook. |
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| What it should look like at the end if not they all say pratise makes perfect. |
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