Poulet de Provencal

Poulet de Provencal

19
beutifldrmer 0

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

Ingredients

45 m servings 249 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

19

Balsamic vinegar lovers, this is your recipe! The chicken bathes in it, and I loved the combination of flavors. Everyone became interested when the cooking aromas hit the air. Every ingredien...

Loved this recipe for our tour of the south of France last night. I enjoy doing themed dinners. I followed the recipe almost to a "T". I did not have a large shallot so I subbed with half of a m...

This is fantastic! I was rooting around in my pantry and discovered a bottle of balsamic vinegar I didn't realize I had, and then later I happened to see this recipe in the newest reviews. I d...

Man, what a dinner tonight! First, let me say I didn't measure anything, just kind of winged it according to the directions in the recipe. And I did finish the dish at the end with a couple of g...

I made this recipe last night. The only changes I made was to use chicken tenderloins that I did not pound and added some white wine while cooking. I had this with roasted asparagus and potatoes...

I made this tonight for dinner. My husband loved it (we both love Balsamic vinegar). Since there are only 2 of us I only made 2 chicken breasts. I did not cut any of the other ingredients and it...

A simple, scrumptious recipe, worthy of your company. And so simple to put together. I used thin chicken cutlets. I followed the recipe exactly, only exception was using shredded swiss for th...

I made this last night and it was great! I improvised on the herbs and cheese just because I needed to use what was here but it was still delicious. The will be in the rotation for sure!!

Everyone one loved this! My daughter helped with the prep, very tasty even the littlest one gave it "a thousand thumbs up".