Chicken Provencal

Ingredients

2 Teaspoons Olive Oil

1 Teaspoon Butter

3 Tablespoons Balsamic Vinegar

2 Teaspoons Dijon Mustard

3 Large Cloves Garlic, Minced

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

⅓ Cup Chicken Stock

1 Large Shallot, Chopped

1 Large Pkg. Baby Bella Mushrooms, Sliced

½ Cup Chicken Stock

¼ Teaspoon Herbes De Provence, Crumbled

2 Teaspoons Balsamic Vinegar

Kosher Salt And Ground Black Pepper To Taste

4 Slices Provolone Cheese, Halved

Directions

Step 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.

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 1/3 cup chicken stock, herbes de Provence, and 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 a slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms, mash potatoes, garlic toast, roasted french green beans. Serves 4