"This always reminds me of an aromatic day in Eze, France." — beutifldrmer
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2 1/2 tablespoons
3 large cloves
4 (4 ounce)
skinless, boneless chicken breast halves, pounded flat
cremini mushrooms, chopped
herbes de Provence, crumbled
1 1/2 teaspoons
salt and ground black pepper to taste
provolone cheese, halved
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!
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 :)
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!
I made this last night and it was great! I improvised on the herbs and cheese just because I needed to use what was here but it was still delicious. The will be in the rotation for sure!!
* Percent Daily Values are based on a 2,000 calorie diet.
Poulet de Provencal
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 90
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