Steps to Make Roquefort Les Pins France

Poulet De Provencal

La mer méditerranée n'est qu'à une dizaine de kilomètres de là.

Recipe Summary Poulet De Provencal

This always reminds me of an aromatic day in Eze, France.

Ingredients | Roquefort Les Pins France

2 teaspoons olive oil

1 teaspoon butter

2 ½ tablespoons balsamic vinegar

2 teaspoons Dijon mustard

3 large cloves garlic, chopped

4 (4 ounce) skinless, boneless chicken breast halves, pounded flat

⅓ cup chicken stock

1 large shallot, chopped

2 cups cremini mushrooms, chopped

⅓ cup chicken stock

¼ teaspoon herbes de Provence, crumbled

1 ½ teaspoons balsamic vinegar

salt and ground black pepper to taste

2 slices provolone cheese, halved

Directions

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.

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.

Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

Info | Roquefort Les Pins France

prep: 20 mins cook: 25 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Poulet De Provencal

World Cuisine Recipes, European, French,