A quick and simple recipe for rice with charred catfish. I prefer to serve this over spicy white rice with Cajun flavor. Even though it is optional, the rice’s little spiciness and Cajun flavor enhance the flavor of the catfish.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon butter
- 2 ½ tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 3 large cloves garlic, chopped
- 4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
- ⅓ cup chicken stock
- 1 large shallot, chopped
- 2 cups cremini mushrooms, chopped
- ⅓ cup chicken stock
- ¼ teaspoon herbes de Provence, crumbled
- 1 ½ teaspoons balsamic vinegar
- salt and ground black pepper, to taste
- 2 slices provolone cheese, halved
Instructions
- 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.
- 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
| Calories | 249 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 388 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious…I did thicken the sauce w a little flour! Yum!
This was fantastic. I used chicken tenders, because I had them, and white wine vs the broth. I also marinated the chicken in the sauce for about an hour for a bolder flavor. I also used more mushrooms because I love them. Will make this again.
A faultless recipe that only requires some worthy attention when cooking the breasts. Don’t overcook! I’d suggest 6 minutes a side with 3-4 turns is perfect since chicken will continue to cook in the warming phase. Watch the heat and adjust as needed. Flavors are a perfect marriage and the provolne is not to be omitted as it finishes the taste combo. Rich, complex, and developed, flavor you’d expect from Julia Child’s willingness to spend hours in the kitchen but easy to get there. If you can resist licking the frying pan afterward, you’re a more disciplined cook than me!
This was easy to make. Pretty good stuff!
Made for a dinner party and it was amazing!
This was delicious! I love balsamic vinegar and the first review I read really grabbed my attention. After reading several reviews, I made a couple changes that wouldn’t really alter the flavor. I used chicken cutlets instead of breasts and didn’t pound them. I also used green onions instead of shallots (only because I had them on hand). I didn’t realize that the recipe actually called for 2/3 cup chicken stock, divided (The ingredient list could have written it that way.) and didn’t have more prepared so I used 1/3 cup white wine instead. I used baby bellas because my store doesn’t carry cremini and I left them sliced, not chopped. You definitely need to marinate the chicken. After all, that’s what a marinade is. I marinated for about 5-6 hours. Another time, I’d add more mushrooms and cheese. The first two meals, I had corn on the cob with it. For the third meal (I’m cooking for one), I made some linguini. When I reheated the chicken, I dumped the cooked linguini into the dish. The pasta picked up the flavors of the sauce well. I actually enjoyed it even better than the first time. It reheated well in the microwave.
I really liked this chicken. The only change I made was preparing the mushrooms and shallot separately and then tossing them in the pan where I cooked the chicken. I also added a splash of cooking Sherry to both the pan of the chicken drippings and the pan of the mushrooms. To thicken the sauce a bit I added a tbsp of butter and let it reduce when the chicken was in the pan heating through. Will make it again. Served it with Chef John’s Fast and Easy Creamed Spinach and some Orzo and Parmesan with Basil from this site: YUUUUM!
Exceptional recipe – gourmet at its best! I made this twice. First time was delicious and left me wanting more. So next time, I used 2 halved chicken breasts but doubled the all other ingredients. Only change was green onion instead of shallots and a little more balsamic vinegar. I served it over fresh spinach sauteed in garlic and oil. I’m an excellent cook and this is absolutely the best chicken dish ever. Follow directions exactly. Tip: have all ingredients chopped/ measured and on counter top ready to go.
Made with written ingredients except made my own herbes de Provence. Changed the cooking method a bit by adding the mushrooms and shallots with a little butter to the pan to saute after removing the chicken. Added a little flour to make a roux and then whisked in all the chicken stock, herbes and balsamic. Delish!
This is a great recipe. I often make recipes that use chicken breasts because it’s what my family likes. I’ll be making this one again. i do recommend putting the cheese on top if you’re cooking for company. It adds that special touch. As a retired French professor, I’d like to suggest a correction to the title of the recipe. Since “provençale” is an adjective, there is no prepostion after the noun. So the title will be correct without the “de.” (Poulet Provençal). On the other hand, “herbes de Provence” is correct because it means a mixture of herbs from Provence or “of Provcence” (that is typical of the regional cooking). Merci pour cette recette délicieuse!
This Recipe was the best French food I ever made.
I had to substitute a lot of items like brown mustard instead of Dijon mustard,onions instead of scallions and I used button mushrooms. Even with all the substitutions this came out awesome I think it’s the balsamic vinegar that got me hooked
Unusual combination of flavors but truly excellent result. I returned the chicken to the skillet after the mushrooms were well started. I believe it needed the extra cooking time.
Excellent!
My husband made this for dinner last night. We both loved it. We had never tried Herbs de Prevance before, very tasty and aromatic we will look for more recipes using this herb. Will absolutely make again! Thank you beutifldrmer!
My husband didn’t care for the balsamic twang. But it was very tender and mushrooms were flavorful. It went together quickly and was easy to make.
Was really delicious! I added some white wine as someone else suggested, I added a little bit of butter to the mushroom sauce as suggested, and I added a bit of Half & Half. The. Hi me.
Yum! Nuf said.
This was amazingly good. I didn’t have the “herbes de Provence”… but used oregano, thyme and rosemary and it was fantastic. I used an 18y/o balsamic which added a rich sweetness, along with a red onion. The family loved it.
Sorry to say I didn’t like this recipe at all. The herb mix was just not something that was appealing to me.
I thought this dish was awesome. Store did not have cremini mushrooms so just used regular ones. Great at home date night dish.