Mary Berry Chicken In White Wine Sauce​ Recipe

This creamy Mary Berry Chicken in White Wine Sauce is made with tender chicken breasts, sautéed leeks, smoky bacon lardons, dry white wine, and rich double cream. The result is a savory, decadent, and deeply comforting dish that works beautifully as a main course. This recipe is perfect for an impressive weekend dinner or a special occasion and serves 4 people.

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Mary Berry Chicken In White Wine Sauce Ingredients

• 4 skinless, boneless chicken breasts
• 2 tbsp olive oil
• 150g (5oz) smoked bacon lardons or chopped streaky bacon
• 2 leeks, trimmed and sliced
• 2 cloves garlic, crushed
• 250g (9oz) chestnut mushrooms, sliced
• 150ml (5fl oz) dry white wine
• 200ml (7fl oz) chicken stock
• 200ml (7fl oz) double cream
• 1 tbsp fresh tarragon, chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Chicken In White Wine Sauce

1. Sear the chicken: Season the chicken breasts with salt and pepper. Heat the olive oil in a large, ovenproof skillet or casserole dish over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
2. Cook the bacon and vegetables: In the same pan, add the bacon lardons and cook until crisp. Add the sliced leeks and cook for 5 minutes until softened. Stir in the sliced mushrooms and crushed garlic, and cook for another 5 minutes until the mushrooms are golden.
3. Create the wine sauce: Pour the dry white wine into the pan to deglaze it. Let it bubble for 2-3 minutes, scraping any browned bits from the bottom of the pan, until the liquid has reduced by about half.
4. Simmer the sauce: Stir in the chicken stock and bring the mixture to a simmer. Return the seared chicken breasts to the pan, nestling them into the sauce. Reduce the heat to low, cover, and let it simmer gently for 15-20 minutes, or until the chicken is cooked through.
5. Finish with cream: Remove the pan from the heat. Carefully stir in the double cream and the chopped fresh tarragon. Do not allow the sauce to boil after adding the cream.
6. Serve: Taste the sauce and season with additional salt and pepper if needed. Serve the chicken immediately, generously spooning the creamy sauce over the top.

Recipe Tips

• Use a Good Quality Wine: Choose a dry white wine that you would enjoy drinking, such as a Sauvignon Blanc or Pinot Grigio. The flavor of the wine concentrates as it cooks, so its quality will significantly impact the final dish.
• Don’t Boil the Cream: After adding the double cream, heat the sauce very gently. Boiling can cause the cream to split or curdle, which would ruin the texture of your beautiful sauce.
• Sear the Chicken Properly: Taking the time to get a nice golden-brown crust on the chicken breasts not only looks good but also adds a huge amount of flavor to the dish.
• Fresh Herbs are Best: While you can use dried tarragon in a pinch, fresh tarragon provides a much brighter, more aromatic flavor that truly elevates the sauce.

What To Serve Chicken In White Wine Sauce

This rich and creamy chicken dish pairs wonderfully with sides that can soak up every last drop of the delicious sauce. Serve it over a bed of creamy mashed potatoes, fluffy white rice, or tagliatelle pasta. For a balanced meal, add a simple green vegetable on the side. Steamed asparagus, tender green beans, or sautéed spinach are all excellent choices.

How To Store Chicken In White Wine Sauce Leftovers

• Refrigerate: Allow the chicken and sauce to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently in a pan over low heat until warmed through.
• Freeze: It is not recommended to freeze this dish, as cream-based sauces have a tendency to split and become grainy upon reheating. The texture of the final dish will be compromised.

Mary Berry Chicken In White Wine Sauce Nutrition Facts

• Calories: 650 kcal
• Total Fat: 45g
• Saturated Fat: 22g
• Cholesterol: 210mg
• Sodium: 780mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 48g

Frequently Asked Questions

• Can I use chicken thighs for this recipe? Yes, bone-in or boneless chicken thighs would be delicious. They will require a slightly longer cooking time to become tender. Simmer for about 25-30 minutes or until they are cooked through.
• What is a good non-alcoholic substitute for white wine? You can substitute the white wine with an equal amount of chicken or vegetable stock. To replicate the acidity of the wine, add a tablespoon of white wine vinegar or a good squeeze of fresh lemon juice along with the stock.
• Can I use single cream instead of double cream? You can, but double cream (heavy cream) is recommended for its richness and stability. Single cream has a lower fat content and is more likely to curdle when heated. If using single cream, be extra careful to heat it very gently.

Try More Recipes:

• Mary Berry Chicken Stroganoff​ Recipe
• Mary Berry Sweet And Sour Chicken​ Recipe
• Mary Berry Chicken Tartiflette​ Recipe