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  Chicken Portabella
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 238
Ingredients:
16 oz Chicken thighs or breast, skinned and deboned
2 tbsp Olive oil
1 Shallot, finely chopped
2 Cloves garlic, finely chop'd
1/2 Green bell pepper, finely chopped
1 tbsp Lemon juice
6 oz Portobella mushrooms, cut into 1" chunks
1/4 cup Chicken stock
1/4 cup Wine
1 tbsp Tarragon, fresh chopped
1 tbsp Lovage, fresh chopped
Salt & pepper to taste
1 tbsp Arrowroot dissolved in wine
Instructions:
Preheat oven to 375F.

Divide chicken into 4 equal portions. Lightly salt and sear on both
sides in an oven proofed saut pan. Remove from pan and set aside.

Saut mushrooms lightly for 1-2 minutes. Remove from pan and set aside.

Add shallots and garlic and saut for 1 minute. Add green pepper and
saut for 1-2 minutes. Deglaze pan by adding 1/4 c red, white or ros
wine (I personally prefer a ros with chicken). Allow to reduce by
1/2... add chicken stock and herbs. Return chicken to pan and place
in oven. After 10 minutes add portabella mushrooms on top. Cook
another 5-10 minutes or until done.

Remove chicken to serving platter or plates leaving mushrooms behind.
Add arrowroot dissolved in wine to thicken sauce. Add salt & pepper
to taste. Spoon over chicken and serve.

Suggested side dish: Oven Roasted Herbed Potatoes

Source: .\\ichele Cooks!
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