In the most recent episode of her show, Mary Berry made a deliciously easy winter warmer, perfect for all the family
Mary Berry has unveiled a wealth of recipes during her illustrious career, spanning both sweet and savoury dishes. In her latest programme episode, where she’s showcasing her top picks from her newest cookbook, the culinary expert prepared her watercroft chicken – delicious stuffed chicken breasts.
The recipe description stated: “This trusted family favourite is a great make-ahead option. Stuffed chicken breasts are roasted with a tangy lime marmalade glaze and served with a creamy lime and parsley sauce. Perfect for a dinner party or Sunday lunch.”
Ingredients:
For the mushroom farci:
- Knob of unsalted butter
- Two shallots, finely chopped
- 150g button mushrooms, finely chopped
- 25g breadcrumbs
- One small free-range egg, beaten
For the chicken:
- Two heaped teaspoons of lime marmalade
- 25g unsalted butter
- Six chicken breast fillets, skin on
- 300ml full-fat crème fraîche
- One lime, juice only
- Freshly chopped parsley
Method:
To prepare the mushroom farci, melt the butter in a saucepan over gentle heat. Incorporate the shallots and cook for three to four minutes, until tender.
Add the mushrooms, toss swiftly in the butter and shallot mixture, then cover with a lid and cook for several minutes. Remove the lid and cook until tender and the liquid has evaporated.
Take the pan off the heat, fold in the breadcrumbs and sufficient beaten egg to bind. Season with salt and freshly ground black pepper. Leave aside to cool.
Preheat the oven to 200°C/180°C Fan. In a small saucepan, gently heat the marmalade. As it starts to melt, add the butter and stir until it’s combined and runny.
To stuff the chicken breasts, carefully lift the skin on one side and use a teaspoon to push the cooled mushroom farci underneath the skin. Fold the skin back over and reshape.
Arrange the chicken breasts in a small roasting tin and spoon the marmalade mixture over the top.
Roast near the top of the oven for 20 to 25 minutes, or until golden and cooked through. Using a slotted spoon, transfer the chicken to a serving dish and keep warm.
Scrape all the bits from the base of the roasting tin, then stir in the creme fraiche and lime juice. Place the tin on the hob over medium heat and reduce the sauce until thickened.
If the sauce is too sharp, add more marmalade. Stir in the parsley and season to taste. Mary suggests serving the chicken with baby new potatoes, green vegetables and the sauce.