Poulet de Provencal

Name: Poulet de Provencal
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons balsamic vinegar; 1 teaspoon butter; 79 milliliters chicken stock; 473 milliliters cremini mushrooms, chopped; 2 teaspoons Dijon mustard; 3 large cloves garlic, chopped; 4 servings salt and ground black pepper to taste; 0 teaspoons herbes de Provence, crumbled; 2 teaspoons olive oil; 2 slices provolone cheese, halved; 1 large shallot, chopped; 454 grams skinless, boneless chicken breast halves, pounded flat

Poulet de Provencal might be just the main course you are searching for. This recipe makes 4 servings with 232 calories, 30g of protein, and 10g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of olive oil, herbes de provence, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat.

Ingredients you will need

Chicken Breast Halves

Balsamic Vinegar

Dijon Mustard

Garlic

Equipment you will use

Bowl

Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Frying Pan

Transfer chicken to a platter and keep warm.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Herbes De Provence