How to Make Poulet de Provencal

Poulet de Provencal

<p>Chicken breast halves are cooked with balsamic vinegar and browned mushrooms then served…</p>

Recipe by: beutifldrmer

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


2 teaspoons olive oil                                                                                                                           1 large shallot, chopped

1 teaspoon butter                                                                                                                                2 cups cremini mushrooms, chopped

2 1/2 tablespoons balsamic vinegar                                                                                                   1/3 cup chicken stock

2 teaspoons Dijon mustard                                                                                                                 1/4 teaspoon herbes de Provence, crumbled

3 large cloves garlic, chopped                                                                                                            1 1/2 teaspoons balsamic vinegar

4 (4 ounce) skinless, boneless chicken breast halves, pounded flat                                                  salt and ground black pepper to taste

1/3 cup chicken stock                                                                                                                         2 slices provolone cheese, halved


Prep                                                  Cook                                          Ready In

20 m                                                  25 m                                           45 m

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.


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