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Poulet De Provencal Recipe


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


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. 

2. 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.

3. 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. 

4. 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.

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

Source: All Recipes
Poulet De Provencal Recipe Poulet De Provencal Recipe Reviewed by Niña on 4:00 PM Rating: 5

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