- Serves: 4 People
- Prepare Time: 20 min
- Cooking Time: 25 min
- Calories: 249
- Difficulty:
Medium
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This always reminds me of an aromatic day in Eze, France.
Ingredients
Directions
- 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.
- 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.
- Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.
Provencal chicken
Chickens
Mar 24, 2020
Serves
4 People
Prepare Time
20 min
Cooking Time
25 min
Calories
249
Difficulty
Medium
This always reminds me of an aromatic day in Eze, France.
Ingredients
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2 teaspoons olive oil
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1 teaspoon butter
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2 ½ tablespoons balsamic vinegar
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2 teaspoons Dijon mustard
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3 large cloves garlic, chopped
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4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
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⅓ cup chicken stock
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1 large shallot, chopped
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2 cups cremini mushrooms, chopped
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⅓ cup chicken stock
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¼ teaspoon herbes de Provence, crumbled
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1 ½ teaspoons balsamic vinegar
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salt and ground black pepper to taste
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2 slices provolone cheese, halved
Directions
- 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.
- 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.
- Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.
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