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Chicken Portabella



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Chicken Portabella

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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


Ingredients:

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

Serves:

4 Servings

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