There is something especially inviting about tender chicken paired with a smooth, creamy white wine sauce. This Mary Berry Chicken in White Wine Sauce Recipe brings together browned chicken breasts, shallots, chestnut mushrooms, garlic, dry white wine, chicken stock, and double cream for a rich and comforting main course with an elegant finish.
The recipe is designed for a straightforward homemade meal that can suit both a relaxed weeknight dinner and a special occasion. Continue through the article for the useful equipment, complete ingredients, cooking method, serving suggestions, storage guidance, common FAQs, and nutrition information.
Equipment
Having the right equipment makes preparing Mary Berry Chicken in White Wine Sauce Recipe easier and helps achieve the best results. Each tool plays an important role, from preparing ingredients to cooking the sauce smoothly and evenly.
- Large deep frying pan – useful for browning the chicken and cooking the creamy sauce.
- Wooden spoon – helps stir ingredients and combine the sauce without scratching the pan.
- Sharp knife – needed for chopping shallots, mushrooms, garlic, and fresh ingredients.
- Chopping board – provides a safe surface for preparing ingredients.
- Measuring jug – helps measure liquids such as wine and chicken stock accurately.
- Plate – used for resting the chicken before returning it to the sauce.
- Saucepan – useful if preparing or warming sauce separately.
- Ovenproof casserole dish – suitable for recipes that require oven cooking.
- Roasting tin – can be used for oven-based preparation when needed.
Table of Contents
Ingredients
Ingredients for Mary Berry Chicken in White Wine Sauce:
Mary Berry Chicken in White Wine Sauce Recipe uses simple ingredients to create a rich and comforting meal. The combination of skinless boneless chicken breasts, creamy sauce, mushrooms, and wine creates a balanced flavour with a smooth finish. These ingredients work together to make a delicious chicken in white wine sauce that is perfect for a family dinner or special occasion.
| Ingredient | Quantity |
| Skinless boneless chicken breasts | 4 chicken breasts |
| Olive oil | 2 tbsp |
| Butter | 25g |
| Shallots | 2 shallots |
| Chestnut mushrooms | 200g |
| Garlic clove | 1 garlic clove |
| Plain flour | As needed |
| Dry white wine | 175ml |
| Chicken stock | 200ml |
| Double cream | 150ml |
| Fresh parsley | For garnish |
| Salt | To taste |
| Freshly ground black pepper | To taste |
How to Make Mary Berry Chicken in White Wine Sauce
- Season the chicken breasts with salt and freshly ground black pepper. Heat olive oil and butter in a large pan over medium-high heat. Cook the chicken until golden brown on both sides.
- Transfer the chicken to a plate and keep it aside. Add the shallots to the pan and cook until they soften. This helps build flavour for the sauce.
- Add the mushrooms and cook until they become tender. Crush the garlic and stir it through the mixture for extra flavour.
- Sprinkle in the flour and mix well. Slowly pour in white wine while stirring continuously to create a smooth base.
- Add the chicken stock and allow the mixture to simmer. Continue cooking until the sauce begins to thicken and develops a rich consistency.
- Stir in the double cream and combine everything well. Return the chicken to the pan and spoon the sauce over the top.
- Cook until the chicken is tender and fully heated through. Finish with fresh parsley and serve hot with your chosen side dishes.
Expert Tips for Mary Berry Chicken in White Wine Sauce
Small details can make a big difference when preparing this recipe. These practical tips help create a smooth sauce, juicy chicken, and a delicious restaurant-style result every time. With experience making creamy chicken dishes, these steps can help avoid common mistakes.
- Brown the chicken properly before making the sauce to add deeper flavour and colour.
- Keep the chicken juicy by avoiding overcooking during the final simmering stage.
- Scrape the browned bits from the pan as they add extra flavour to the sauce.
- Use dry white wine for the best balance and avoid overly sweet flavours.
- Cook over medium heat to help maintain a smooth sauce consistency.
- Stir gently and regularly to avoid splitting sauce when adding cream.
- Season generously but gradually to achieve the right flavour balance.
- Add a fresh parsley garnish just before serving for a fresh finish.
- If preparing ahead, reheat gently to protect the creamy texture.
- Follow the recipe carefully for a reliable restaurant-style recipe result.
Serving Suggestions
How to serve Mary Berry Chicken in White Wine Sauce:
Mary Berry Chicken in White Wine Sauce Recipe is a versatile main course that works beautifully for both casual meals and special occasions. This creamy chicken dish is perfect for a family meal or elegant gathering, with fresh flavours that pair well with simple sides, drinks, and desserts.
- Serve with roasted potatoes or creamy mashed potatoes for a comforting dinner.
- Add seasonal vegetables to create a balanced weeknight dinner.
- Garnish with fresh parsley for a fresh and attractive finish.
- Pair with a glass of dry white wine for a classic British-style meal.
- Enjoy as a British dinner option for family gatherings or celebrations.
- Serve at a dinner party with elegant side dishes.
- Finish the meal with a light dessert such as fruit tart or vanilla pudding.
Storage
How to store Mary Berry Chicken in White Wine Sauce:
Room Temperature
- Avoid leaving the cooked chicken at room temperature for more than 2 hours.
- Allow leftovers to cool slightly before placing them into storage.
Refrigerator
- Store leftovers in an airtight container and keep refrigerated for up to 3 days.
- Keep the chicken and creamy sauce storage together to maintain moisture.
- For reheating chicken, warm gently on the stove or in the microwave until heated through.
- You can prepare ahead by making the dish in advance and reheating before serving.
Freezer
- Freeze cooled chicken in a freezer-safe container for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
- Reheat gently to prevent the creamy sauce from separating.
FAQs
Q: Can chicken thighs be used instead of chicken breasts?
Yes, chicken thighs can be used as an alternative and will provide a richer flavour. Make sure they are cooked until tender and fully heated through.
Q: Can I prepare Mary Berry Chicken in White Wine Sauce ahead of time?
Yes, you can prepare the dish ahead and store it safely in the refrigerator. Reheat gently before serving to maintain the smooth texture of the sauce.
Q: How should I store chicken in white wine sauce?
Place the cooled chicken in an airtight container and refrigerate. It is best enjoyed within 3 days for the best quality and flavour.
Q: How long does chicken cook in this recipe?
The cooking time depends on the size of the chicken pieces. Cook until the chicken is tender and reaches a safe internal temperature.
Q: What white wine should I use for this recipe?
A dry white wine works best because it adds flavour without making the sauce too sweet. Choose a wine that you would enjoy drinking.
Q: Can the sauce split while cooking?
Yes, a creamy sauce can split if heated too quickly. Keep the heat gentle and stir carefully to maintain a smooth consistency.
Q: How can I make the creamy sauce smoother?
For a smooth creamy sauce, stir continuously when adding liquids and avoid boiling after adding the cream.
Q: How do I reheat leftovers?
Reheat leftovers slowly on the stove or in the microwave. Add a small splash of stock or cream if the sauce becomes too thick.
Nutrition
The nutritional information for Mary Berry Chicken in White Wine Sauce Recipe can vary depending on portion size and exact ingredients used. The values below are approximate estimates for one serving of this creamy main course dish.
| Nutrient | Amount Per Serving |
| Calories | 420 kcal |
| Protein | 38g |
| Carbohydrates | 8g |
| Sugars | 3g |
| Fat | 25g |
| Saturated Fat | 12g |
| Fibre | 2g |
| Sodium/Salt | 1.2g |
These values are approximate and may change based on ingredient brands, serving size, and preparation methods.