Mary Berry Double Mustard Chicken

This delicious Two Mustard Chicken recipe is quick and easy, perfect for a nutritious weeknight meal. The creamy sauce, made with both grainy and Dijon mustard, adds a wonderful tangy flavour. You can easily adapt this dish with common ingredients you have on hand, making it a versatile choice for any kitchen.

This Double Mustard Chicken Recipe Is From Cook and Share Cookbook by Mary Berry

Ingredients Needed:

• 4 skinless and boneless chicken breasts
• 1 tbsp runny honey
• 3 tbsp olive or sunflower oil
• 2 onions, thinly sliced
• 1 small dessert apple, peeled, cored, and finely sliced
• 1 small piece of fresh root ginger, peeled and finely grated
• 2 garlic cloves, crushed
• 4 tbsp brandy
• 200ml chicken stock
• 300ml pouring double cream
• 3 tbsp grainy mustard
• 1 tbsp Dijon mustard
• 2 tbsp chopped flat-leaf parsley

How To Cook Double Mustard Chicken:

1. Prepare Chicken: Season the chicken breasts with salt and freshly ground black pepper, then drizzle honey over them.
2. Sear Chicken: Heat 1 tbsp of oil in a deep frying pan over high heat. Add the chicken and fry on both sides until golden. Transfer to a plate and set aside.
3. Cook Onions and Apple: If necessary, wipe the pan clean. Add the remaining oil, onions, and apple; cook over medium heat for 8–10 minutes until just tender but not coloured.
4. Add Ginger and Garlic: Stir in the grated ginger and crushed garlic and fry for a few seconds.
5. Deglaze the Pan: Pour in the brandy and let it reduce by half over high heat.
6. Make Sauce: Add the chicken stock and reduce for a few minutes. Then, pour in the double cream and bring to the boil.
7. Simmer Chicken: Return the chicken to the pan, cover, and reduce the heat. Simmer gently for about 10 minutes until the chicken is cooked through.
8. Finish Sauce: Transfer the chicken to a board to rest for 5 minutes. Add the mustards and parsley to the pan, stirring until the sauce thickens slightly.
9. Serve: Slice each chicken breast into thick pieces, spoon the sauce over, and serve with mashed potatoes and green vegetables.

Recipe Tips

• Use Fresh Ingredients: Always choose fresh chicken, vegetables, and herbs. Fresh ingredients enhance the flavour of the dish and make a big difference in taste.
• Let the Chicken Rest: After cooking, let the chicken rest for about 5 minutes before slicing. This helps retain its juices, making the chicken more tender.
• Adjust Mustard Levels: Feel free to adjust the amount of mustard to your taste. If you prefer a milder sauce, use less grainy mustard or Dijon.
• Control the Creaminess: If you want a lighter dish, substitute half of the cream with chicken stock. This will still give you a creamy sauce without being too rich.
• Make It Ahead: You can prepare the sauce a day in advance and cook the chicken when you’re ready to serve. This saves time and allows the flavours to meld together.

How To Store & Reheat Leftovers

• Refrigerate: Put leftovers double mustard chicken in a sealed container and keep it in the fridge for up to 3 days.
• Freeze: Place the cooled chicken in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before warming up.
• Reheating: To reheat leftovers double mustard chicken, microwave on high for 1-2 minutes, stirring halfway through, or warm them on the stove over low heat with a splash of water or broth to keep them moist.

Nutrition Facts

Serving Size: 1 serving

• Calories: 230
• Total Fat: 6g
• Saturated Fat: 1.5g
• Cholesterol: 90mg
• Sodium: 530mg
• Potassium: 300mg
• Total Carbohydrate: 10g
• Dietary Fiber: 0g
• Sugars: 9g
• Protein: 33g

More Pioneer Woman Recipe:

• Mary Berry Mediterranean Chicken Thighs
• Mary Berry Chicken and Asparagus Fricassee
• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Venison Casserole
• Mary Berry Spatchcock Poussin