Directions:
- 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.
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 198.84 Kcal (833 kJ) | ||
| Calories from fat | 75.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 13% | |
|---|---|---|---|
| Cholesterol | 30.12mg | 10% | |
| Sodium | 315.26mg | 13% | |
| Potassium | 819.9mg | 17% | |
| Total Carbs | 15.96g | 5% | |
| Sugars | 5.78g | 23% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 16.63g | 33% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 169.9mg | 944% | |
| Calcium | 215.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 77 Kcal (322 kJ) | ||
| Calories from fat | 29.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 13% | |
|---|---|---|---|
| Cholesterol | 11.66mg | 10% | |
| Sodium | 122.09mg | 13% | |
| Potassium | 317.51mg | 17% | |
| Total Carbs | 6.18g | 5% | |
| Sugars | 2.24g | 23% | |
| Dietary Fiber | 0.48g | 5% | |
| Protein | 6.44g | 33% | |
| Vitamin C | 1.5mg | 6% | |
| Iron | 65.8mg | 944% | |
| Calcium | 83.3mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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