Chicken Portabella Recipe

• 16 ounce Chicken thighs or possibly breast, skinned and deboned
• 2 Tbsp. Extra virgin olive oil
• 1 x Shallot, finely minced
• 2 x Cloves garlic, finely chop'd
• 1/2 x Green bell pepper, finely minced
• 1 Tbsp. Lemon juice
• 6 ounce Portobella mushrooms, cut into 1" chunks
• 1/4 c. Chicken stock
• 1/4 c. Wine
• 1 Tbsp. Tarragon, fresh minced
• 1 Tbsp. Lovage, fresh minced Salt & pepper to taste
• 1 Tbsp. Arrowroot dissolved in wine

Directions