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Chicken Portabella Recipe

Serves 4


  • 1 lb chicken thighs or breast, skinned and deboned
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 tbsp lemon juice
  • 6 oz Portabella mushrooms, cut into 1" chunks
  • 1/4 cup chicken stock
  • 1/4 cup wine
  • 1 tbsp tarragon, chopped
  • 1 tbsp lovage, chopped
  • Salt and pepper to taste
  • 1 tbsp arrowroot dissolved in wine


1. Preheat oven to 375F.
2. Divide chicken into 4 equal portions.
3. Lightly salt and sear on both sides in an oven proofed saut pan.
4. Remove from pan and set aside.
5. Saut mushrooms lightly for 1-2 minutes.
6. Remove from pan and set aside.
7. Add shallots and garlic and saut for 1 minute.
8. Add green pepper and saut for 1-2 minutes.
9. Deglaze pan by adding 1/4 c red, white or rose wine. Allow to reduce by 1/2.
10. Add chicken stock and herbs.
11. Return chicken to pan and place in oven.
12. After 10 minutes add portabella mushrooms on top.
13. Cook another 5-10 minutes or until done.
14. Remove chicken to serving platter or plates leaving mushrooms behind.
15. Add arrowroot dissolved in wine to thicken sauce.
16. Add salt and pepper to taste.
17. Spoon over chicken and serve with potatoes.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Chicken
Course:Main Dish
Preparation Method:Baking

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