Chicken Portabella
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
chicken thighs, boneless, skinless
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
shallots
chopped |
*
|
| 2 | cloves |
garlic
chopped |
|
| ½ | each |
green bell peppers
chopped |
|
| 1 | tablespoon |
lemon juice
|
|
| 6 | ounces |
mushrooms, portabello
|
|
| ¼ | cup |
chicken broth
|
|
| ¼ | cup |
wine
|
*
|
| 1 | tablespoon |
tarragon leaves
chopped |
|
| 1 | tablespoon |
lovage
chopped |
* |
| 1 | tablespoon |
arrowroot flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
chicken thighs, boneless, skinless
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
shallots
chopped |
*
|
| 2 | cloves |
garlic
chopped |
|
| 0.5 | each |
green bell peppers
chopped |
|
| 15 | ml |
lemon juice
|
|
| 173.4 | ml/g |
mushrooms, portabello
|
|
| 59 | ml |
chicken broth
|
|
| 59 | ml |
wine
|
*
|
| 15 | ml |
tarragon leaves
chopped |
|
| 15 | ml |
lovage
chopped |
* |
| 15 | ml |
arrowroot flour
|
|
Directions
Preheat oven to 375℉ (190℃).
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 to 2 minutes.
Remove from pan and set aside.
Add shallots and garlic and saut for 1 minute.
Add green pepper and saut for 1 to 2 minutes.
Deglaze pan by adding ¼ cup red wine.
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 to 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 and pepper to taste.
Spoon over chicken and serve.
