Chicken portabella

Yield: 4 servings

Measure Ingredient
16 ounces Chicken thighs or breast; skinned and deboned
2 tablespoons Olive oil
1 \N Shallot; finely chopped
2 \N Cloves garlic; finely chop'd
½ \N Green bell pepper; finely chopped
1 tablespoon Lemon juice
6 ounces Portobella mushrooms; cut into 1\" chunks
¼ cup Chicken stock
¼ cup Wine
1 tablespoon Tarragon; fresh chopped
1 tablespoon Lovage; fresh chopped
\N \N Salt & pepper to taste
1 tablespoon Arrowroot dissolved in wine

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 ¼ c red, white or ros wine (I personally prefer a ros with chicken). Allow to reduce by ½... 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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