INGREDIENTS
1 1/2 tsp
balsamic vinegar
1 tsp
butter
1/3 cup
chicken stock
2 cups
cremini mushrooms
2 tsp
dijon mustard
3 large cloves
garlic
4 servings
ground pepper
1/4 tsp
herbes de provence
2 tsp
olive oil
2 slices
provolone cheese
1 large
shallot
16 oz
skinless boneless chicken breast halves