"This always reminds me of an aromatic day in Eze, France."
45 m4 servings249 cals
Ingredients
✔2 teaspoons olive oil✔1 teaspoon butter
✔2 1/2 tablespoons balsamic vinegar
✔2 teaspoons Dijon mustard
✔3 large cloves garlic, chopped
✔4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
✔1/3 cup chicken stock
✔1 large shallot, chopped
✔2 cups cremini mushrooms, chopped
✔1/3 cup chicken stock
✔1/4 teaspoon herbes de Provence, crumbled
✔1 1/2 teaspoons balsamic vinegar
✔salt and ground black pepper to taste
✔2 slices provolone cheese, halved
Directions
(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.
(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.
(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.
here are some photos for you and more ideas as well 😊
0 comments:
Post a Comment