Sautéed Chicken Breasts With Shiitake Mushroom Ragout

• 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

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 saute 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 Sauteed 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. Saute 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.

ragout, olive oil, shallot, shiitake mushroom, tomatoes, tarragon, fresh ground black pepper, chicken breasts, chicken cutlets, salt, fresh ground black pepper, canola oil

Taken from www.food.com/recipe/saut-ed-chicken-breasts-with-shiitake-mushroom-ragout-335652 (may not work)