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Ragout olive oil shallot shiitake mushroom tomatoes tarragon fresh ground black pepper chicken breasts chicken cutlets salt fresh ground black pepper canola oil
Viewed: 50 - Published at: 4 years agoIngredients
- For the Mushroom Ragout
- 1 tablespoon olive oil
- 1 tablespoon shallot, chopped
- 1 cup shiitake mushroom, sliced
- 4 plum tomatoes, quartered and skinned
- 1/4 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
Method
- 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 saute 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 Sauteed 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.
- Saute 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.
