Poulet de Provencal
For a quick main dish with a French influence, chicken breast halves are cooked with balsamic vinegar and browned mushrooms before being topped with melted provolone cheese.
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.