*  Exported from  MasterCook  *
 
                             CHICKEN PORTABELLA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16       oz           Chicken thighs or breast
                         -skinned and deboned
    2       tb           Olive oil
    1                    Shallot -- finely chopped
    2                    Cloves garlic -- finely chop'd
      1/2                Green bell pepper -- finely
                         -chopped
    1       tb           Lemon juice
    6       oz           Portobella mushrooms -- cut
                         -into 1″ chunks
      1/4   c            Chicken stock
      1/4   c            Wine
    1       tb           Tarragon -- fresh chopped
    1       tb           Lovage -- fresh chopped
                         Salt & pepper to taste
    1       tb           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 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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