Ingredients
4
4 servings
- •2 teaspoons olive oil
- •1 teaspoon butter
- •2.5 tablespoons balsamic vinegar
- •2 teaspoons Dijon mustard
- •3 large cloves garlic, chopped
- •4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
- •0.33333334326744 cup chicken stock
- •1 large shallot, chopped
- •2 cups cremini mushrooms, chopped
- •0.33333334326744 cup chicken stock
- •0.25 teaspoon herbes de Provence, crumbled
- •1.5 teaspoons balsamic vinegar
- •salt and ground black pepper to taste
- •2 slices provolone cheese, halved
Instructions
- 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. Stir chicken breast halves into 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.
Nutritional Facts
Per 4 servings
- Calories: 249
- Carbohydrate: 8g
- Fat: 10g
- Fiber: 1g
- Protein: 30g
- Sugar: 2g
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