Poulet de Provencal Recipe - Allrecipes.com
Poulet de Provencal Recipe
  • READY IN 45 mins

Poulet de Provencal

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. 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.
  2. 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.
  3. Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.
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Reviews More Reviews

Feb 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!

 
Mar 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!

 

19 Ratings

Mar 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 :)

 
Jun 09, 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!)

 
Dec 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.

 
Mar 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!

 
Feb 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!

 
Mar 01, 2013

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!!

 

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Nutrition

  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 8.1 g
  • 3%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 30.1 g
  • 60%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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