Recipe Details
Ingredients
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2teaspoonsolive oil
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1teaspoonbutter
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2 ½tablespoonsbalsamic vinegar
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2teaspoonsDijon mustard
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3large clovesgarlic, chopped
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4(4 ounce)skinless, boneless chicken breast halves, pounded flat
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⅓cupchicken stock
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1largeshallot, chopped
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2cupscremini mushrooms, chopped
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⅓cupchicken stock
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¼teaspoonherbes de Provence, crumbled
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1 ½teaspoonsbalsamic vinegar
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salt and ground black pepper, to taste
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2slicesprovolone cheese, halved
Cooking Directions
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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. Stir chicken breast halves into 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.
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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.
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Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories249 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 4g |
21% |
| Cholesterol 77mg |
26% |
| Sodium 388mg |
17% |
| Total Carbohydrate 8g |
3% |
| Dietary Fiber 1g |
5% |
| Total Sugars 2g |
|
| Protein 30g |
60% |
| Vitamin C 2mg |
3% |
| Calcium 136mg |
10% |
| Iron 2mg |
9% |
| Potassium 290mg |
6% |
* 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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