Poulet de Provençal

This chicken poulet recipe is cooked with balsamic vinegar and mushrooms, then topped with melted provolone cheese for a French-inspired main dish.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 249 Calories

Ingredients

• 1 teaspoon butter
• 2 teaspoons olive oil
• salt and ground black pepper to taste
• 2 teaspoons Dijon mustard
• 1 large shallot, chopped
• 3 large cloves garlic, chopped
• 4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
• 2 cups cremini mushrooms, chopped
• 2 slices provolone cheese, halved
• 2.5 tablespoons balsamic vinegar
• 1.5 teaspoons balsamic vinegar
• 0.33333334326744 cup chicken stock
• 0.25 teaspoon herbes de Provence, crumbled

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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. Stir chicken breast halves into 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.