Poulet de Provençal

Poulet de Provençal
  • PREP TIME
    20 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    45 mins
  • SERVING
    4 People
  • VIEWS
    259

Transport yourself to the sun-drenched fields of Provence with this easy yet elegant chicken dish. Tender chicken breasts are bathed in a tangy balsamic-Dijon marinade, then nestled amongst earthy mushrooms and shallots, all crowned with a blanket of melted provolone. A symphony of flavors that's ready in minutes!

Ingridients

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Nutrition

  • Carbohydrate
    8 g
  • Cholesterol
    77 mg
  • Fiber
    1 g
  • Protein
    30 g
  • Saturated Fat
    4 g
  • Sodium
    388 mg
  • Sugar
    2 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a bowl, whisk together 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and chopped garlic. Add the chicken breasts to the mixture, ensuring they are well coated. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View Heat olive oil and butter in a large nonstick skillet over medium heat. Transfer the marinated chicken to the skillet and cook, turning occasionally, until the chicken is cooked through and no longer pink inside. (Cook time: 10-16 minutes, 5-8 minutes per side)

Image Step 03
03 Step

Recipe View Remove the chicken from the skillet and place it on a platter. Cover to keep warm.

Image Step 04
04 Step

Recipe View Pour 1/3 cup chicken stock into the skillet, scraping up any browned bits from the bottom. Add the chopped shallot and mushrooms. Cook and stir until the mushrooms are tender and have released their moisture. (Cook time: 5 minutes)

Image Step 05
05 Step

Recipe View Stir in the remaining 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Continue to cook, stirring occasionally, until the mushrooms deepen in color and the sauce slightly thickens. (Cook time: 2 minutes)

Image Step 06
06 Step

Recipe View Return the chicken breasts to the skillet. Top each breast with a half-slice of provolone cheese.

Image Step 07
07 Step

Recipe View Cover the skillet and allow the cheese to melt completely. (Cook time: 1-2 minutes)

Image Step 08
08 Step

Recipe View Serve immediately, spooning the mushroom sauce over the chicken.

For an even richer flavor, consider using a dry sherry or Marsala wine in place of some of the chicken stock.
Don't overcrowd the pan when cooking the mushrooms; cook in batches if necessary to ensure they brown properly.
A sprinkle of fresh parsley or thyme adds a lovely finishing touch.

Daren Moore

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 86 Ratings)
Total Reviews: (8)
  • Mathilde Bruen

    I found the chicken a little dry, so next time I'll try marinating it for longer. The sauce was amazing though!

  • Scarlett Feil

    This is a great weeknight meal. It's quick, easy, and tastes like you spent hours in the kitchen.

  • Samara Moen

    The mushrooms are the star of this dish. So flavorful! I added a splash of white wine to the sauce and it was divine.

  • Kendrick Abbott

    This recipe is a lifesaver! It's quick, easy, and the flavor is outstanding. My family loves it!

  • Myrtice Wiegand

    My kids are picky eaters, but they loved this chicken! I didn't even have to force them to eat their vegetables.

  • Juwan Mcdermott

    I used chicken thighs instead of breasts and it turned out perfectly. The flavor is incredible!

  • Krystal Mueller

    Easy to follow instructions and a delicious result. This is going into my regular rotation.

  • Trinity Lockman

    I made this last night and it was a huge hit! The balsamic vinegar gives it such a nice tang. Will definitely make again.

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