This easy Mary Berry Roast Chicken Breast recipe is a creamy, comforting meal that’s perfect for a quick dinner. Packed with tender chicken, sautéed mushrooms, and a rich mustard cream sauce, it’s simple to make with everyday ingredients. A delicious, wholesome dish that’s full of flavour and sure to impress!
This Roast Chicken Breast Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed
- 4 skinless, boneless chicken breasts
- 2 tsp paprika
- 4 tbsp olive or sunflower oil
- 1 knob of butter
- 1 large onion, finely chopped
- 200g button mushrooms, sliced
- 100ml white wine
- 150ml double cream (¼ pint)
- 1 small Hispi cabbage, quartered, stalk removed, and finely shredded
- 2 tbsp grainy mustard
How To Make Roast Chicken Breast
- Preheat the oven and prepare the chicken: Preheat the oven to 200°C (180°C fan)/Gas 6 and line a baking sheet with non-stick baking paper. Season the chicken breasts with salt, freshly ground black pepper, and sprinkle with paprika.
- Brown the chicken: Heat 2 tbsp of olive oil in a frying pan over a high heat. Fry the chicken breasts for 5-6 minutes, turning until browned on all sides. Transfer to the baking sheet and roast in the oven for 20 minutes, or until fully cooked through.
- Cook the sauce: While the chicken roasts, melt the butter and remaining oil in the frying pan over medium heat. Add the chopped onion and cook for 8 minutes, covered, until soft. Add the sliced mushrooms and cook for 3-4 minutes, until lightly golden.
- Add wine and cream: Pour in the white wine and let it reduce by half, then add the double cream and reduce by half again, stirring occasionally.
- Wilt the cabbage: Stir in the shredded cabbage and cook for 2-3 minutes, until wilted but still slightly crunchy. Stir in the grainy mustard and season to taste.
- Serve: Spoon the vegetables onto plates. Slice the roasted chicken breasts thickly and arrange on top of the vegetables before serving.
Recipe Tips
- Ensure chicken is fully cooked: To make sure your chicken breasts are cooked through, use a meat thermometer. The internal temperature should reach 75°C (165°F).
- Don’t overcook the chicken: Roasting the chicken for too long can dry it out. Set a timer for 20 minutes and check for doneness to keep it juicy.
- Use fresh cream for the sauce: Fresh double cream will give the sauce a richer and creamier texture compared to pre-whipped cream or substitutes.
- Adjust the mustard for flavour: If you prefer a milder sauce, reduce the mustard, or for extra tang, increase it to your liking.
- Prep ahead: Prepare the sauce and vegetables up to 6 hours ahead. This allows the flavours to blend better when you reheat and add the cabbage just before serving.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers roast chicken breast in an airtight container in the fridge for up to 2 days.
- Reheating: Place leftovers roast chicken breast in a pan over medium heat, stirring occasionally, until heated through for 5 minutes. Alternatively, you can reheat in the microwave for 2-3 minutes, checking halfway.
Nutrition Facts
Serving Size: 1 chicken breast (about 174g)
- Calories: 280
- Total Fat: 6g
- Saturated Fat: 1.5g
- Cholesterol: 70mg
- Sodium: 60mg
- Potassium: 440mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 53g
Try More Mary Berry Recipes:
Mary Berry Roast Chicken Breast
Description
This easy Mary Berry Roast Chicken Breast recipe is a creamy, comforting meal that’s perfect for a quick dinner. Packed with tender chicken, sautéed mushrooms, and a rich mustard cream sauce, it’s simple to make with everyday ingredients. A delicious, wholesome dish that’s full of flavour and sure to impress!
Ingredients
Instructions
- Preheat the oven and prepare the chicken: Preheat the oven to 200°C (180°C fan)/Gas 6 and line a baking sheet with non-stick baking paper. Season the chicken breasts with salt, freshly ground black pepper, and sprinkle with paprika.
- Brown the chicken: Heat 2 tbsp of olive oil in a frying pan over a high heat. Fry the chicken breasts for 5-6 minutes, turning until browned on all sides. Transfer to the baking sheet and roast in the oven for 20 minutes, or until fully cooked through.
- Cook the sauce: While the chicken roasts, melt the butter and remaining oil in the frying pan over medium heat. Add the chopped onion and cook for 8 minutes, covered, until soft. Add the sliced mushrooms and cook for 3-4 minutes, until lightly golden.
- Add wine and cream: Pour in the white wine and let it reduce by half, then add the double cream and reduce by half again, stirring occasionally.
- Wilt the cabbage: Stir in the shredded cabbage and cook for 2-3 minutes, until wilted but still slightly crunchy. Stir in the grainy mustard and season to taste.
- Serve: Spoon the vegetables onto plates. Slice the roasted chicken breasts thickly and arrange on top of the vegetables before serving.
Notes
- Ensure chicken is fully cooked: To make sure your chicken breasts are cooked through, use a meat thermometer. The internal temperature should reach 75°C (165°F).
- Don’t overcook the chicken: Roasting the chicken for too long can dry it out. Set a timer for 20 minutes and check for doneness to keep it juicy.
- Use fresh cream for the sauce: Fresh double cream will give the sauce a richer and creamier texture compared to pre-whipped cream or substitutes.
- Adjust the mustard for flavour: If you prefer a milder sauce, reduce the mustard, or for extra tang, increase it to your liking.
- Prep ahead: Prepare the sauce and vegetables up to 6 hours ahead. This allows the flavours to blend better when you reheat and add the cabbage just before serving.
Mary Berry Roast Chicken Breast