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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

249 calories; 10 g total fat; 77 mg cholesterol; 388 mg sodium. 8.1 g carbohydrates; 30.1 g protein; Full Nutrition


Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2013
Balsamic vinegar lovers this is your recipe! The chicken bathes in it and I loved the combination of flavors. Everyone became interested when the cooking aromas hit the air. Every ingredient played a part but the addition of the cheese mellowed all the flavors and brought them together into a really satisfying dish. I served with brown rice and steamed broccoli. Thanks for the recipe! Read More
(19)

Most helpful critical review

Rating: 2 stars
11/24/2018
Sorry to say I didn t like this recipe at all. The herb mix was just not something that was appealing to me. Read More
62 Ratings
  • 5 star values: 49
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/26/2013
Balsamic vinegar lovers this is your recipe! The chicken bathes in it and I loved the combination of flavors. Everyone became interested when the cooking aromas hit the air. Every ingredient played a part but the addition of the cheese mellowed all the flavors and brought them together into a really satisfying dish. I served with brown rice and steamed broccoli. Thanks for the recipe! Read More
(19)
Rating: 5 stars
06/10/2015
Man what a dinner tonight! First let me say I didn't measure anything just kind of winged it according to the directions in the recipe. And I did finish the dish at the end with a couple of good swirls of butter to enrich the sauce making it all luxurious and velvety. This has all the flavor you'd expect from a braised meat yet it takes a fraction of the time. The combination of the balsamic vinegar Dijon and Herbs de Provence obviously work together to create something pretty extraordinary. I served this tonight with Parmesan Garlic Orzo (tho' it was a toss up with just a pasta with garlic and olive oil) and fresh green beans sauteed with red bell peppers. It was a beautiful plate and a truly delicious meal. (Note: Don't have provolone? No worries! Any good semi-soft cheese will work just fine!) Read More
(16)
Rating: 5 stars
03/07/2013
Loved this recipe for our tour of the south of France last night. I enjoy doing themed dinners. I followed the recipe almost to a "T". I did not have a large shallot so I subbed with half of a medium sized red onion and grated it. I also marinaded the chicken for about 6 hours. This really intensified the Dijon mustard and balsamic vinegar flavors. I would not recommend the faint of heart cooks to do this as the flavors were bold. A nice change from the usual delicate French tastes.Thank you! Read More
(12)
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Rating: 5 stars
03/04/2013
This is fantastic! I was rooting around in my pantry and discovered a bottle of balsamic vinegar I didn't realize I had and then later I happened to see this recipe in the newest reviews. I don't need lightening to strike me- this was meant to be! I am so glad I saw this recipe as it is really something special. The aroma in the house was amazing and drew everyone in to inquire as to what I was making. I followed this to the letter- it was surprisingly easy to put together and the results are dinner party worthy. Very delicious- I will definitely make this one again! Thanks for sharing:) Read More
(8)
Rating: 5 stars
12/31/2014
I made this recipe last night. The only changes I made was to use chicken tenderloins that I did not pound and added some white wine while cooking. I had this with roasted asparagus and potatoes. It was delicious. Thank you for sharing. Read More
(6)
Rating: 5 stars
02/09/2014
A simple scrumptious recipe worthy of your company. And so simple to put together. I used thin chicken cutlets. I followed the recipe exactly only exception was using shredded swiss for the top and finished with a drizzle of black truffle oil. Thanks for sharing your recipe a keeper and definite do-over for sure. Tres Bon! Manifique! Read More
(6)
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Rating: 5 stars
07/13/2015
Everyone one loved this! My daughter helped with the prep very tasty even the littlest one gave it "a thousand thumbs up". Read More
(3)
Rating: 5 stars
03/04/2015
I made this tonight for dinner. My husband loved it (we both love Balsamic vinegar). Since there are only 2 of us I only made 2 chicken breasts. I did not cut any of the other ingredients and it stilled turned out perfectly. Since we really like mushrooms I think I would increase that if I were making 4 chicken breasts. So easy too! Read More
(3)
Rating: 5 stars
01/01/2015
I really loved this recipe. I did make some changes because of whatI had on hand. I used 1/2 onion instead of the shallot button mushrooms instead of the crimini and the St. Louis favorite provel cheese instead of the provolone. It was pretty quick and easy too. It would be great for a weeknight. Read More
(3)