Mary Berry Chicken Supreme Recipe
Mary Berry Chicken Supreme is a classic British dish featuring tender chicken breasts cooked in a rich, creamy sauce made with mushrooms, onions, and white wine. This recipe is known for its simplicity and elegance, making it a perfect choice for both weeknight dinners and special occasions.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 25g (0.9 oz) unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 200ml (6.8 fl oz) white wine or chicken stock
- 200ml (6.8 fl oz) double cream
- 100g (3.5 oz) mushrooms, sliced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the chicken: Season the chicken breasts with salt and pepper.
- Heat the oil and butter: In a large frying pan, heat the olive oil and butter over medium heat.
- Cook the chicken: Add the chicken breasts to the pan and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
- Sauté the onion and garlic: In the same pan, add the chopped onion and minced garlic. Sauté until soft and translucent.
- Add the mushrooms: Stir in the sliced mushrooms and cook for a few minutes until they begin to soften.
- Deglaze with wine or stock: Pour in the white wine or chicken stock, stirring to deglaze the pan and incorporate any browned bits from the chicken.
- Add the cream: Stir in the double cream and bring to a gentle simmer, allowing the sauce to thicken slightly.
- Return the chicken: Place the chicken breasts back in the pan, spooning the sauce over them. Cook for an additional 5 minutes to heat through.
- Garnish and serve: Garnish with fresh parsley if desired, and serve immediately.