Chicken Berry Britannia Recipe
Make Chicken Berry Britannia Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Berry-Britannia Sauce
To Serve
Method
Chicken & Marinade
Prepare and Marinate
Pound the chicken breasts to an even 1/2–3/4-inch thickness (or slice into two cutlets) so they cook evenly. In a bowl whisk together Greek yogurt, Dijon mustard, lemon juice, olive oil, minced garlic, salt, pepper and dried thyme. Add the chicken, coat well, cover and refrigerate for at least 30 minutes and up to 2 hours.
When ready to cook, remove chicken from fridge 10 minutes before cooking to take off chill. Preheat a large skillet over medium-high heat with 1 tablespoon olive oil. Shake off excess marinade, leaving a thin coating. Sear chicken 4–5 minutes per side (depending on thickness) until golden and an instant-read thermometer registers 165°F (74°C). Transfer to a plate and tent with foil to rest 5 minutes.
Berry-Britannia Sauce
Cook the Base
In the same skillet used for chicken, reduce heat to medium and add 1 tablespoon butter. Add the finely chopped shallot and sauté 1–2 minutes until translucent and fragrant, scraping up any browned bits from the chicken.
Add the mixed berries and cook 2–3 minutes, mashing gently with the back of a spoon to release juices. Pour in the white wine (or chicken stock) and bring to a simmer for 1–2 minutes to reduce slightly.
Stir in red currant jelly (or cranberry sauce), balsamic vinegar, honey and lemon zest. Simmer gently 3–4 minutes until sauce thickens to a glossy consistency. If you prefer a smoother sauce, mash more thoroughly or briefly pulse with an immersion blender, then return to heat.
Finish by stirring in fresh thyme leaves, the remaining 1 tablespoon butter to enrich the sauce, and season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity/sweetness with a squeeze of lemon or a pinch more honey if desired.
Return the rested chicken to the skillet, spooning the sauce over each piece and warm through for 1–2 minutes so flavors meld.
To Serve
Toss baby arugula with 1 tablespoon olive oil, 1 teaspoon lemon juice and 1/4 teaspoon salt. Divide greens among plates.
Place a chicken breast over the greens, spoon generous amounts of Berry-Britannia sauce on top. Scatter toasted nuts (if using) and serve with toasted baguette slices to mop up sauce.
Serve immediately. Leftover sauce keeps refrigerated up to 3 days and can be reheated gently.
