Poulet De Provencal

Name: Poulet De Provencal
Prep time: 20 min
Cook time: 25 min
Yield: 4
Ingredients: 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

⏱️ Ready in 45 min 🥄 Prep 20 min 🔥 Cook 25 min 👥 4 servings 👁️ 1 views

Poulet de Provencal is an impressive dinner you can prepare in just 45 minutes. Made with 2 teaspoons olive oil, 1 teaspoon butter, 2 ½ tablespoons balsamic vinegar, 2 teaspoons dijon mustard and 3 large cloves garlic, chopped, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.

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🔗 Recipe adapted from AllRecipes

#Baked #Under 1 Hour #Dinner

📊 At a Glance

Prep 20 min

Cook 25 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 249

% Daily Value*

Total Fat 10g 13%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 388mg 17%

Total Carbohydrate 8.1g 3%

Dietary Fiber 1.3g 5%

Total Sugars 2.3g

Protein 30.1g 60%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.