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Provençal-Style Chicken with Mushrooms and Provolone

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner French
Provençal-Style Chicken with Mushrooms and Provolone
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
Instructions
1
Preheat the large nonstick skillet over medium heat by heating a combination of olive oil and butter. Combine 2 1/2 tablespoons of balsamic vinegar, Dijon mustard, and minced garlic in a bowl. Add the chicken breast halves to the marinade mixture and coat evenly before transferring them into the skillet. Cook, rotating the chicken occasionally, until it reaches an internal temperature of 165°F (74°C), which should take around 5 to 8 minutes per side.
2
Transfer the chicken breasts to a serving platter and keep them warm until ready to serve.
3
Next, add 1/3 cup of chicken stock to the skillet and stir it into the browned residue left behind. Continue cooking and stirring the mixture until the shallots are tender, approximately 5 minutes.
4
Add another 1/3 cup of chicken stock, along with 1 1/2 teaspoons of balsamic vinegar and the dried herbs from Provence, to the skillet. Cook for an additional 2 minutes or until the mushrooms have turned a deep brown color.
5
Return the chicken breasts to the skillet and place 1/2 slice of provolone cheese on top of each breast. Cover the skillet and let the cheese melt before serving with the sautéed mushrooms