Poulet de Provencal recipe

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Ingredients

2 teaspoons olive oil
1 teaspoon butter
2 ½ tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 large cloves garlic, chopped
4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
⅓ cup chicken stock
1 large shallot, chopped
2 cups cremini mushrooms, chopped
⅓ cup chicken stock
¼ teaspoon herbes de Provence, crumbled
1 ½ teaspoons balsamic vinegar
salt and ground black pepper to taste
2 slices provolone cheese, halved

Nutrition Info

249.1 calories
carbohydrate: 8.1 g
cholesterol: 77.2 mg
fat: 10 g
fiber: 1.3 g
protein: 30.1 g
saturatedFat: 4.2 g
servingSize: -
sodium: 388.3 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

Recipe Yield

4 servings

Recipe Note

This always reminds me of an aromatic day in Eze, France.

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