Poulet De Provence Recipes

POULET DE PROVENCE

Steps:

• In large saucepan, heat olive oil.
• Add onion & saute 2 minutes.
• Add garlic & saute another 2 minutes.
• Add cubed chicken breast & saute 10 minutes, stirring occasionally.
• Add salt & Herbes de Provence; stir.
• Add asparagus & saute until chicken is cooked through.
• Meanwhile, cook pasta according to package directions.
• To finish, add chunks of tomatoes & a drizzle of extra virgin olive oil.
• Toss chicken mixture with drained pasta & serve.

POULET DE PROVENCAL

Steps:

• 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.