Poulet de Provencal

Yield: 4 Servings

Recipe by Lynmar Estate Chef David Frakes

Ingredients

• 2t Olive Oil
• 1t Butter
• 2 ½T  Balsamic Vinegar
• 2t Dijon Mustard
• 3 cloves Garlic, chopped
• 4 (4 ounce) Skinless, Boneless Chicken Breast Halves, pounded flat
• 1/3 C Chicken Stock
• 1 Lg Shallot, chopped
• 2  C  Cremini Mushrooms, chopped
• 1/3 C  Chicken Stock
• ¼t Herbes de Provence, crumbled
• 1 ½t Balsamic Vinegar
• To taste Salt & Black Pepper
• 2 slices Provolone Cheese, halved

Instructions

1. Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 ½ 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.
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 ½ teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
3. Return chicken breasts to pan and top each with ½ slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.