Sautéed Chicken Breasts With Shiitake Mushroom Ragout

Recipe by Porfavorcorona
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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