Recipe by beutifldrmer
"This always reminds me of an aromatic day in Eze, France."
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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
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!
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 :)
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!!
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.
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!
This is one of the best chicken dishes I've ever had!!!! I will be making this many times!! I love it. Many thanks for sharing
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.
* 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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