Mary Berry Chicken Supreme is a delicious and elegant dish featuring tender chicken breasts served in a creamy, velvety sauce. This classic recipe, made famous by Mary Berry, combines simple ingredients to create a rich and flavorful meal that’s perfect for family dinners or special occasions. The creamy sauce pairs beautifully with the succulent chicken, offering a restaurant-quality dish that’s easy to make at home.
What is Mary Berry Chicken Supreme?
Mary Berry Chicken Supreme is a dish that highlights juicy chicken breasts cooked to perfection and served with a luscious, creamy sauce made from double cream, white wine, and herbs. The sauce adds depth and richness to the dish, making it a comforting yet sophisticated meal suitable for dinner parties or a cozy evening meal.
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Why You Should Try This Recipe
- Rich and flavorful: The creamy sauce elevates the chicken to a whole new level of indulgence.
- Simple and elegant: A perfect dish for both casual dinners and special events.
- Easy to make: Requires minimal ingredients and effort but delivers maximum flavor.
- Perfect for entertaining: The presentation and flavor will impress your guests.
- Customizable: Add vegetables or different herbs to tailor the dish to your taste.
Ingredients Needed to Make Mary Berry Chicken Supreme
- 4 chicken breasts (skin-on, bone-in) – the star of the dish.
- 2 tbsp olive oil – for browning the chicken.
- 1 tbsp butter – adds richness to the sauce.
- 1 small onion – finely chopped for flavor.
- 2 garlic cloves – minced.
- 150ml (5 fl oz) white wine – for deglazing and flavor.
- 200ml (7 fl oz) double cream – to make the sauce rich and creamy.
- 150ml (5 fl oz) chicken stock – for depth of flavor.
- 1 tsp Dijon mustard – adds a slight tang.
- Fresh parsley (optional) – for garnish.
- Salt and pepper – to taste for seasoning.
Equipment
- Large frying pan – for cooking the chicken and sauce.
- Wooden spoon – for stirring.
- Knife and chopping board – to prepare the chicken and vegetables.
Instructions to Make Mary Berry Chicken Supreme
Step 1: Brown the chicken
- Heat the olive oil in a large frying pan over medium heat. Season the chicken breasts with salt and pepper. Brown the chicken, skin-side down, for 5-6 minutes until the skin is golden and crispy. Turn the chicken over and cook for another 4-5 minutes on the other side. Remove the chicken from the pan and set aside.
Step 2: Sauté the onion and garlic
- In the same pan, add the butter and sauté the finely chopped onion and minced garlic over medium heat for 5-7 minutes until softened and fragrant.
Step 3: Deglaze with white wine
- Pour the white wine into the pan, stirring to deglaze any browned bits from the bottom. Let the wine simmer for 3-4 minutes to reduce slightly.
Step 4: Make the creamy sauce
- Stir in the chicken stock and Dijon mustard, allowing the mixture to simmer for 2-3 minutes. Then, pour in the double cream and continue to simmer the sauce for 5-7 minutes until it thickens slightly.
Step 5: Finish cooking the chicken
- Return the browned chicken breasts to the pan, nestling them into the sauce. Simmer gently for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
Step 6: Garnish and serve
- Once the chicken is fully cooked, garnish with fresh parsley (optional) and serve the Mary Berry Chicken Supreme with your choice of sides.
What Goes Well With Mary Berry Chicken Supreme
- Mashed potatoes: Creamy mashed potatoes complement the rich sauce perfectly.
- Steamed vegetables: Lightly steamed broccoli or green beans balance the richness of the dish.
- Rice: Fluffy rice soaks up the delicious sauce, making a hearty side.
- Crusty bread: Serve with warm bread to mop up the creamy sauce.
- Roasted asparagus: Adds a touch of elegance and freshness to the meal.
Expert Tips for Making the Best Mary Berry Chicken Supreme
- Use bone-in chicken: Bone-in, skin-on chicken breasts provide more flavor and stay juicy while cooking.
- Don’t rush the sauce: Let the sauce simmer gently to allow the flavors to meld and thicken properly.
- Deglaze the pan well: Scrape up any browned bits when adding the wine to add extra depth of flavor to the sauce.
- Adjust the creaminess: For a lighter sauce, reduce the amount of cream or use half-and-half.
- Rest the chicken: Allow the chicken to rest for a few minutes before serving to ensure it stays juicy.
Easy Variations of Mary Berry Chicken Supreme
- Add mushrooms: Sauté sliced mushrooms with the onion for an earthy flavor.
- Herb variation: Use fresh thyme or tarragon instead of parsley for a different herbal note.
- Spicy chicken supreme: Add a pinch of red pepper flakes or paprika for a hint of heat.
- Lemon twist: Add a squeeze of fresh lemon juice to brighten the sauce.
- Vegetarian version: Substitute the chicken with tofu or portobello mushrooms and use vegetable stock for a plant-based alternative.
Best Practices to Store Mary Berry Chicken Supreme
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: This dish freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months.
- Portion control: Freeze or refrigerate the chicken in individual portions for quick and easy reheating.
Best Practices to Reheat Mary Berry Chicken Supreme
- Stovetop: Reheat the chicken gently in a pan over low heat, adding a splash of chicken stock or cream to loosen the sauce if needed.
- Microwave: For individual portions, reheat in the microwave on medium heat for 2-3 minutes, stirring halfway through to ensure even heating.
How Can I Make Mary Berry Chicken Supreme Healthier?
- Use light cream: Substitute the double cream with a light cream or half-and-half to reduce the fat content.
- Limit the butter: Use less butter or replace it with olive oil for a healthier option.
- Add vegetables: Bulk up the dish by adding extra vegetables like spinach or zucchini.
- Use boneless, skinless chicken breasts: Opt for skinless chicken breasts to cut down on fat and calories.
Nutrition Value (per serving)
- Calories: 450
- Fat: 28g
- Carbohydrates: 5g
- Protein: 40g
- Fiber: 1g
FAQs
Can I make Chicken Supreme without cream?
Yes, Mary Berry Chicken Supreme can be made without cream. You can substitute the double cream with a lighter option like half-and-half or a dairy-free alternative such as coconut milk. This will still provide a creamy texture while reducing the richness of the dish.
What is the best way to thicken the sauce for Chicken Supreme?
To thicken the sauce in Mary Berry Chicken Supreme, allow it to simmer gently until it reduces. You can also add a small amount of flour or cornstarch slurry (mixed with water) to the sauce to achieve a thicker consistency.
Can I prepare Chicken Supreme in advance?
Yes, Mary Berry Chicken Supreme can be prepared in advance. Cook the chicken and sauce, then allow it to cool before refrigerating. When ready to serve, gently reheat on the stovetop over low heat, adding a splash of chicken stock or cream to loosen the sauce if needed.
What sides go well with Chicken Supreme?
Mary Berry Chicken Supreme pairs beautifully with mashed potatoes, steamed vegetables, or rice. The rich sauce also goes well with crusty bread, allowing you to soak up all the delicious flavors.
Final Words
Mary Berry Chicken Supreme is a classic dish that combines tender chicken with a rich, creamy sauce, perfect for a comforting family meal or a more formal dinner. Its simplicity and elegance make it ideal for entertaining, while the creamy sauce and juicy chicken will keep everyone coming back for more!
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Mary Berry Chicken Supreme Recipe
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Pan-searing and simmering
- Cuisine: British
Description
Mary Berry Chicken Supreme is a dish that highlights juicy chicken breasts cooked to perfection and served with a luscious, creamy sauce made from double cream, white wine, and herbs. The sauce adds depth and richness to the dish, making it a comforting yet sophisticated meal suitable for dinner parties or a cozy evening meal.
Ingredients
- 4 chicken breasts (skin-on, bone-in) – the star of the dish.
- 2 tbsp olive oil – for browning the chicken.
- 1 tbsp butter – adds richness to the sauce.
- 1 small onion – finely chopped for flavor.
- 2 garlic cloves – minced.
- 150ml (5 fl oz) white wine – for deglazing and flavor.
- 200ml (7 fl oz) double cream – to make the sauce rich and creamy.
- 150ml (5 fl oz) chicken stock – for depth of flavor.
- 1 tsp Dijon mustard – adds a slight tang.
- Fresh parsley (optional) – for garnish.
- Salt and pepper – to taste for seasoning.
Instructions
Step 1: Brown the chicken
- Heat the olive oil in a large frying pan over medium heat. Season the chicken breasts with salt and pepper. Brown the chicken, skin-side down, for 5-6 minutes until the skin is golden and crispy. Turn the chicken over and cook for another 4-5 minutes on the other side. Remove the chicken from the pan and set aside.
Step 2: Sauté the onion and garlic
- In the same pan, add the butter and sauté the finely chopped onion and minced garlic over medium heat for 5-7 minutes until softened and fragrant.
Step 3: Deglaze with white wine
- Pour the white wine into the pan, stirring to deglaze any browned bits from the bottom. Let the wine simmer for 3-4 minutes to reduce slightly.
Step 4: Make the creamy sauce
- Stir in the chicken stock and Dijon mustard, allowing the mixture to simmer for 2-3 minutes. Then, pour in the double cream and continue to simmer the sauce for 5-7 minutes until it thickens slightly.
Step 5: Finish cooking the chicken
- Return the browned chicken breasts to the pan, nestling them into the sauce. Simmer gently for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
Step 6: Garnish and serve
- Once the chicken is fully cooked, garnish with fresh parsley (optional) and serve the Mary Berry Chicken Supreme with your choice of sides.
