June Recipe of the Month: Poulet de Provencal

June Recipe of the Month: Poulet de Provencal

Poulet de Provencal

This easy to prepare chicken dish can pair with the Maurice Schoech & Fils Cotes d'Ammershwihr White (aka, Pinot Blanc), or the Evesham Wood Pinot Noir. 


2 tsp Marrakesh Olive Oil **
1 tsp butter
2 1/2 Tbsp Barrel Aged Balsamic Vinegar **
2 tsp Dijon Mustard
3 Large Garlic Cloves, chopped
4 (4 oz) Skinless, Boneless Chicken Breast halves, pounded flat
1/3 cup Chicken Stock
1 Large Shallot, chopped
2 cups Cremini Mushrooms, chopped
1/3 cup Chicken Stock
1/4 tsp Herbes de Provence, crumbled
1 1/2 tsp Barrel Aged Balsamic Vinegar **
salt and ground pepper to taste
2 slices Provolone Cheese, halved

** Available for purchase at the Wine Gallery


Prep 20 minutes / Cook Time 25 minutes

Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 Tbsp 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 dkillet and cook, turning occasionally, until chicken is no longer pink inside, 5-8 minutes per side. Transfer chicken to a platter and keep warm. 

Pour 1/3 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 chck stock, Herbs de Provence, and 1 1/2 tsp Balsamic Vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes. 

Return Chicken breasts to pan and top each with 1/2 slice Provolone Cheese. Cover skillet and let cheese melt; serve with mushrooms.

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