Dijon Chicken Au Gratin Recipes

ROSEMARY DIJON BRISKET WITH AU GRATIN POTATOES

Steps:

• Preheat the oven to 225 degrees F.
• Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket.
• Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes.
• Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry.
• Preheat the oven to 375 degrees F.
• Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

DIJON CHICKEN AU GRATIN

Steps:

• Spread uncooked rice in lightly greased 13 x 9-inch baking pan.
• Place chicken breasts on top of rice.
• Arrange zucchini and bell pepper on top of chicken.
• Mix mustard, wine, and water in small bowl until smooth; pour over vegetables and chicken.
• Combine remaining ingredients, except salt and pepper; sprinkle evenly over entire dish.
• Bake, covered, at 350 degrees 20 minutes; uncover and bake until rice and chicken are tender and liquid is absorbed, about 25 minutes longer.
• Sprinkle lightly with salt and pepper.