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Ingredients

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

Nutrition Info

249.1 calories carbohydrate: 8.1 g cholesterol: 77.2 mg fat: 10 g fiber: 1.3 g protein: 30.1 g saturatedFat: 4.2 g servingSize: - sodium: 388.3 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

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.

4 servings

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