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Poulet de Provençal
Poulet de Provençal
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
French-inspired chicken poulet with balsamic vinegar, mushrooms, and melted provolone cheese.
Ingredients:
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 2.5 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 3 large cloves garlic, chopped
  • 4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
  • 0.33333334326744 cup chicken stock
  • 1 large shallot, chopped
  • 2 cups cremini mushrooms, chopped
  • 0.25 teaspoon herbes de Provence, crumbled
  • 1.5 teaspoons balsamic vinegar
  • salt and ground black pepper to taste
  • 2 slices provolone cheese, halved
Instructions:
  • In a large nonstick skillet over medium heat, warm olive oil and butter. In a bowl, combine balsamic vinegar, Dijon mustard, and garlic. Coat chicken breast halves with the mixture. Transfer chicken with marinade to the skillet and cook for 5 to 8 minutes on each side, until chicken is cooked through. Transfer chicken to a platter and keep warm.
  • Sauté shallots and mushrooms in a skillet until tender for about 5 minutes. Deglaze the pan with 1/3 cup chicken stock, then stir in herbes de Provence and 1 1/2 teaspoons balsamic vinegar. Let the mushrooms cook until they turn deep brown, approximately 2 minutes.
  • Place the chicken breasts back in the pan and add a half slice of savory provolone cheese on top of each piece. Cover the skillet to allow the cheese to melt beautifully, then enjoy with mushrooms on the side.

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