poulet-de-provencal.json

{
    "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."
    ],
    "ingredients": [
        "2 teaspoons olive oil",
        "1 teaspoon butter",
        "2 1/2 tablespoons balsamic vinegar",
        "2 teaspoons Dijon mustard",
        "3 large cloves garlic, chopped",
        "4 (4 ounce) 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 teaspoon herbes de Provence, crumbled",
        "1 1/2 teaspoons balsamic vinegar",
        "salt and ground black pepper to taste",
        "2 slices provolone cheese, halved"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Poulet de Provencal",
    "url": "http://allrecipes.com/recipe/223506/poulet-de-provencal/"
}