Poulet de Provencal Recipe

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Poulet de Provencal
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  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 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.
  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. Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.
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Nutrition Facts

Per ServingPer 100 g
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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
  • 5

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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