Provencal chicken brings the flavors of France to my kitchen! I love using fresh herbs from my garden to enhance the dish's aroma and taste.
Directions
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.
Provencal chicken | WellCooked — Made to Be Shared
Provencal chicken
Chickens Mar 24, 2020
Serves4 People
Prepare Time20 min
Cooking Time25 min
Calories249
DifficultyMedium
Provencal chicken brings the flavors of France to my kitchen! I love using fresh herbs from my garden to enhance the dish's aroma and taste.
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
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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