Ingredients

• 2 teaspoons olive oil
• 1 teaspoon butter
• 2.5 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 3 large cloves garlic , chopped
• 4 , 4 ounce
• 0.33 cups chicken stock
• 1 large shallot , chopped
• 2 cups cremini mushrooms , chopped
• 0.33 cups chicken stock
• 0.25 teaspoons herbes de Provence , crumbled
• 1.5 teaspoons balsamic vinegar
• salt and ground black pepper , to taste
• 2 slices provolone cheese , halved

Instructions

1. 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. 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.
2. 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. 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.

Nutrition per serving