Poulet de Provencal

Ingredients

• 1.5 teaspoons balsamic vinegar 
• 1 teaspoon butter 
• 0.3 cup chicken stock see 
• 2 cups cremini mushrooms chopped
• 2 teaspoons dijon mustard 
• 3 large cloves garlic chopped
• 4 servings salt and ground pepper black to taste
• 0.3 teaspoon herbs de provence crumbled
• 2 teaspoons olive oil 
• 2 slices provolone cheese halved
• 1 large shallots chopped
• 16 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan

Directions

1. Heat olive oil and butter in a large nonstick skillet over medium heat.
2. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat.
3. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side.
4. Transfer chicken to a platter and keep warm.
5. 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.
6. Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.