Name: Poulet de Provencal
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 2 teaspoons; Butter - 1 teaspoon; Balsamic Vinegar - 2 ½ tablespoons; Dijon mustard - 2 teaspoons; Garlic, chopped - 3 large cloves; Skinless, boneless chicken breast halves, pounded flat - 4 (4 ounce); Chicken stock - ⅓ cup; Shallot, chopped - 1 large; Cremini mushrooms, chopped - 2 cups; Chicken stock - ⅓ cup; Herbes de Provence, crumbled - ¼ teaspoon; Balsamic Vinegar - 1 ½ teaspoons; Salt and ground black pepper to taste - 1 ½ teaspoons; Provolone cheese, halved - 2 slices

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Poulet de Provencal

1. Olive oil - 2 teaspoons

2. Butter - 1 teaspoon

3. Balsamic Vinegar - 2 ½ tablespoons

4. Dijon mustard - 2 teaspoons

5. Garlic, chopped - 3 large cloves

6. Skinless, boneless chicken breast halves, pounded flat - 4 (4 ounce)

7. Chicken stock - ⅓ cup

8. Shallot, chopped - 1 large

9. Cremini mushrooms, chopped - 2 cups

10. Chicken stock - ⅓ cup

11. Herbes de Provence, crumbled - ¼ teaspoon

12. Balsamic Vinegar - 1 ½ teaspoons

13. Salt and ground black pepper to taste - 1 ½ teaspoons

14. Provolone cheese, halved - 2 slices

How to cook deliciously - Poulet de Provencal

1. Stage

Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.

2. Stage

Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.

3. Stage

Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.