| 1 | Preheat oven to 375°F. |
| 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 ?c red, white or ros wine (i personally prefer a ros with chicken). |
| 10 | Allow to reduce by ?.. |
| 11 | Add chicken stock and herbs. |
| 12 | Return chicken to pan and place in oven. |
| 13 | After 10 minutes add portabella mushrooms on top. |
| 14 | Cook another 5-10 minutes or until done. |
| 15 | Remove chicken to serving platter or plates leaving mushrooms behind. |
| 16 | Add arrowroot dissolved in wine to thicken sauce. |
| 17 | Add salt & pepper to taste. |
| 18 | Spoon over chicken and serve. |
| 19 | Suggested side dish: oven roasted herbed potatoes |
