Simple week night dinner or dress it up for company!
Category
main
Servings
4
Author:
Donna Watson
Ingredients
1 Tsp. Butter
2 Tbsp. Olivia's 18 Year Reserve Balsamic Vinegar or Olivia's 25 Year Denissimo Limited Edition Balsamic PLUS 1 1/2 Tsp Balsamic or Denissimo
2 Tsp. Dijon Mustard
3 Garlic cloves, chopped
4 - 4 oz. Chicken Breasts, boneless, skinless and pounded flat
2/3 C Chicken Stock, divided
1 Shallot, large, finely chopped
2 C Mushrooms, cleaned, and sliced
1/4 Tsp. Olivia's Herbes de Provence spice, finely crumbled
Salt and pepper to taste
2 slices Provolone Cheese, cut in half
Directions
Heat oil and butter in a large nonstick skillet over medium heat.
In a small bowl combine 2 1/2 Tbsp. Balsamic vinegar, Dijon Mustard, and garlic. Add chicken breasts, turn to coat well.
Transfer chicken and marinade into the skillet cook, and turning occasionally until the chicken is completely cooked 6 to 8 minutes per side. Remove chicken to a platter and keep warm
Pour half of the chicken stock into skillet and deglaze the pan of all the brown bits and flavor. Add shallots and mushrooms, and cook until the mushrooms are tender, about 5 minutes.
Add the remaining 1/3 C chicken stock, Herbes de Provence spice, and 1 1/2 Tsp. Balsamic vinegar. Saute and stir until the mushrooms are a deep brown, about 2 minutes
Return chicken breasts to skillet, top each with a half slice of provolone cheese. Cover skillet and let cheese melt. Server immediately with your choice of pasta, rice, polenta or mashed potatoes with the mushrooms and gravy.
Recipe Note
Could change this up to a Pork or Veal cutlet for a delicious variation
- Tags: Main