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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
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