Poulet de Provencal

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

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 1 1/2 teaspoons 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 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

Per Serving: 249 calories; protein 30.1g; carbohydrates 8.1g; fat 10g; cholesterol 77.2mg; sodium 388.3mg.

Prepare your meal in advance can be best to feel enjoyable when you do it with your likely music in the background , a soothing beverage of choice or even a partner. It is thoughtful to write every step required to create the meal , which may include everything from your tools and utensils to your processing menu . Make sure to list the ingredients in order , so as not to forget one . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the right ingredients . This includes everything from pots, pans, bowls and utensils to those essential items that are sometimes to forget, like as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your dish and long tweezers to arrange smaller and thinner dish are a likely for all of home chef.