Dijon Chicken Gratin

1. 1

   Season chicken with pepper to taste.

2. 2

   Add chicken, bone sides up, to hot oil in saute pan; cook until browned.

3. 3

   Place, seared sides up, in full hotel pan (or half hotel pan for trial recipe).

4. 4

   Add wine and garlic; cook 30 seconds, stirring occasionally.

5. 5

   Add bechamel sauce, chicken stock and mustard; cook an additional 4 to 5 minutes or until sauce is desired consistency, stirring occasionally.

6. 6

   Spoon over chicken.

7. 7

   Bake at 350F for 15 minutes or until chicken is cooked through.

8. 8

   Sprinkle with cheese; continue baking until cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.