Chicken Portabella
Yield: 4 servings

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 375°F.

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