Chicken Portabella
| Yield: | 4 Servings |
| Categories: | Poultry, Main Dishes |
| 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 |
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