Sautéed Chicken Breasts With Shiitake Mushroom Rago

Name: Sautéed Chicken Breasts With Shiitake Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the Mushroom Ragout, 1 tablespoon olive oil, 1 tablespoon shallot, chopped, 1 cup shiitake mushroom, sliced, and more.

Yes, Sautéed Chicken Breasts With Shiitake Mushroom Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sautéed Chicken Breasts With Shiitake Mushroom Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions