Herbes de Provence Chicken
Simple week night dinner or dress it up for company!
Recipe Ingredients:
- 2 Tsp. Olivia's Herbes de Provence Olive Oil
- 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 Tbsp Herbes de Provence infused olive oil.
- 2 Tsp. Dijon Mustard
- 3 Garlic cloves, chopped
- 4 - 4 oz. Chicken Breasts, boneless, skinless and pounded flat. Could change this up to a Pork or Veal cutlet for a delicious variation
- 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 finely crumbled
- Salt and pepper to taste
- 2 slices Provolone Cheese, cut in half
Instructions:
- Heat oil and butter in a large nonstick skillet over medium heat
- In a small bowl combine 2 1/2 Tbsp. Balsamic vinegar, Olive Oil, 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 and a drizzle of Herbes de Provence infused olive oil.
- Cover skillet and let cheese melt.
- Server immediately with your choice of pasta, rice, polenta or mashed potatoes topped with the mushrooms and pan gravy.
