How To make Creamy Dijon Topped Potatoes

Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe

Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe: Fire up those grills and get ready for an easy to make and incredibly flavorful chicken recipe that is smothered in a decadent Dijon sauce and super easy to make scalloped potatoes recipe.

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Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe

Ingredients

For the Scalloped Potatoes Recipe:

• 1/2 peeled small diced yellow onion
• 4 cloves of finely minced garlic
• 1/2 cup of chicken stock
• 3 thinly sliced large Idaho potatoes
• 4 tablespoons of butter cut into small chunks
• sea salt and fresh cracked pepper to taste

For the Grilled Spatchcock Chicken:

• two spatchcock chickens
• 3 tablespoons of olive oil
• sea salt and fresh cracked pepper to taste

For the Dijon Cream Sauce:

• 2 cups of heavy whipping cream
• 1 tablespoon of Dijon mustard
• 1 tablespoon of grainy mustard
• 1 tablespoons of yellow mustard
• sea salt to taste

Serves 6

Prep Time: 15 minutes

Procedures: 60 minutes

Instructions:

1. Preheat the oven to 375°.
2. For the potatoes: In a cast add in onions, garlic, and stock. Place the potatoes on top of the mixture taking care to keep them together and uniform and fan them out and layer them. Season with butter, salt and pepper and bake for 60 to 70 minutes.
3. Preheat the grill to 450° to 550°.
4. For the chicken: Drizzle the chicken with olive oil and season on all sides with salt and pepper and add to a hot grill skin side down and cook for 20 to 25 minutes making sure it does not burn and does not stick to the grill grates. Turn the heat down and close the grill door.
5. Flip the chicken over and place on a cooler side of the grill and then turn the heat back up to 450° and cook for 20 to 25 more minutes or until it is cooked through. Rest for 4 to 5 minutes before serving.
6. Next, add the cream to a medium size sauce pot and cook over medium-low heat while whisking until it becomes very thick, think alfredo sauce. Stir in the mustards and salt and serve..
7. To Plate: Serve the grilled spatchcock chicken next to the potatoes and mustard sauces and add on optional garnish herbs of chopped chives, parsley and thyme.

Seared Pork & Sweet Potatoes with Creamy Mustard Sauce

Meat and potatoes, a classic American dinner time staple. But this recipe takes it to the next level by searing pork tenderloin medallions until crusty and golden, then topping them with a creamy Dijon mustard sauce. Served alongside mashed sweet potatoes and topped with a peppery arugula salad.

Full Recipe:

SERVING TIME
20 - 30 minutes

LEVEL
easy

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Chicken and Potatoes with Dijon Cream Sauce

Hi Guys, welcome back to my Channel.

Recipe

3 Medium sized Potatoes
5 Chicken Breast (cut in halves)
Classic Mustard
2 cups heavy cream
1/2 cup chopped Parsley
Butter
3 tbs oil
3 tbs black pepper
3 tbs salt
3 tbs garlic paste
1 tbs Italian seasoning (optional)
4 Thai Chili (optional)


Music: Fleeting Times
Musician: Fox in Oil
URL:

Cook With Me | Chicken and Potatoes in Dijon Cream Sauce (delicious, but a bit of a hot mess!)

Chicken and Potatoes in Dijon Cream Sauce:

Joan’s Pointed Plate
PO Box 54
Gibbstown, NJ 08027

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Email: joanspointedplate@gmail.com
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Delicious Chicken and Potatoes in a Dijon Mustard Cream Sauce / Twisted Mikes

#chickenrecipe #easyrecipes #chicken

We make an easy and delicious chicken breast recipe. This chicken and potato recipe will take less than 40 minutes. We sauté the chicken and potatoes, make a dijon mustard cream sauce, put it all together and bake it. Give this recipe a try.
Preheat oven to 375

In a pan place 2 medium chicken breast and 1/2 lb baby potatoes (sliced in half). Top with 2 tbsp olive oil, 2 tsp Italian seasoning, 1/4 tsp salt and 1/4 tsp black pepper. Coat everything evenly.

Place non stick skillet on stove and turn heat onto medium
Place 2 tbsp of butter into skillet. Once butter is melted add chicken on one side and potatoes (flat side down) into skillet. Cook 3 minutes. Turn chicken and cook 3-4 minutes. Take chicken and potatoes out of pan.

In pan place 1 tbsp butter, melt. Add 1 tsp minced garlic, cook 15 seconds. Add 1 cup chicken broth, 1/4 tsp black pepper, 1/2 tsp salt, 2 tbsp dijon mustard, 1 cup heavy cream. Mix. Place chicken and potatoes back in pan. Place in preheated 375 degree oven and bake for 15-20 minutes.

Enjoy








We have been asked about what spices we used often on the truck and what equipment we use. We have put those links below.

Applewood smoked sea salt:
white pepper:
honey powder:
Ninja Blender:
kitchenaid mixer: