Diva Tasting: Chicken Provencal…

Chicken Provencal


4 Teaspoons Olive Oil

3 Teaspoon Butter

3 Tablespoons Balsamic Vinegar

2 Teaspoons Dijon Mustard

3 Large Cloves Garlic, Minced

6 (4 Ounce) Skinless, Boneless Chicken Breast Halves, Pounded Flat

1 Cup Chicken Stock

1 Large Shallot, Chopped

3 Cups Cremini Mushrooms, Sliced

Cup Chicken Stock

¼ Teaspoon Herbs De Provence, Crumbled

2 Teaspoons Balsamic Vinegar

Sea Salt And Ground Black Pepper To Taste

3 Slices Provolone Cheese, Halved


Step 1 Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 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.

Step 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 ½ of chicken stock, herbs de Provence, and 1 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.

Step 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, mashed potatoes, asparagus and beverage. Serves 6


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