Poulet de Provencal

Poulet de Provencal

beutifldrmer 0

"This always reminds me of an aromatic day in Eze, France."
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45 m servings 249 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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 ingredien...

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 g...

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 m...

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 d...

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...

Everyone one loved this! My daughter helped with the prep, very tasty even the littlest one gave it "a thousand thumbs up".

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...

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 th...

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!!