Sautéed Chicken Breasts With Shiitake Mushroom Ragout

Porfavorcorona's Note:

This is a beautiful recipe and tastes delectible! Two suggestions: after making the ragout and sauteing the chicken, deglaze the pan with a little white wine. When serving, sprinkle with a little chopped parsley. Note: Serving Size: 1 chicken breast with 2 tablespoons of ragout

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

For the Mushroom Ragout

• 1 tablespoon olive oil
• 1 tablespoon shallot , chopped
• 1 cup shiitake mushroom , sliced
• 4 plum tomatoes , quartered and skinned
• ¼ teaspoon dried tarragon
• fresh ground black pepper , to taste

For the Sauteed Chicken Breasts

• 4 (4 ounce) boneless skinless chicken cutlets
• salt , to taste
• fresh ground black pepper , to taste
• 1 tablespoon canola oil

Directions:

1. For the Mushroom Ragout:
2. The mushroom ragout can be made ahead and kept in the refrigerator for up to 2 days.
3. Heat the oil in a skillet over medium heat.
4. Add the shallots and cook until they begin to soften, about 2 minutes.
5. Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.
6. Add the tomatoes, tarragon, salt and pepper.
7. Heat thoroughly. (If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.)
8. Adjust the salt and pepper to taste.
9. For the Sautéed Chicken Breasts:
10. Generously season the breasts with salt and pepper.
11. Heat the oil over medium-high heat in a pan large enough to accomodate all the breasts.
12. Sauté the breasts for 5 to 6 minutes on each side, turning only once. (Thin breasts will take less time, thicker breasts more.)
13. Serve the chicken with the mushroom ragout spooned over and around the breasts.

Reviews

[chemoh4]

We just tried this recipe and we had to throw out the Ragout. It smelled and tasted like dish soap. That's definitely the last time I use tarragon as well. The chicken came out fine.