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Preptime: 15 min.Cooktime: 20 min.
Carbs: 7g
Fat: 4g
Fiber: 2g
Protein: 28g
Satfat: 1g
Sodium: 379mg
For the Mushroom Ragout:
2 tablespoons olive oil
2 tablespoons chopped shallots
2 cups sliced shiitake mushrooms
8 plum tomatoes, quartered and skinned
2 sprigs tarragon, or 1/2 teaspoon dried tarragon
salt to taste
freshly ground black pepper
For the Sauteed Chicken Breasts:
8 skinless, boneless chicken breasts, 3 to 4 ounces each
salt to taste
freshly ground black pepper
2 tablespoons canola oil
Directions:
For the Mushroom Ragout:
1. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes.
2. Turn the heat to medium-high, add the mushrooms and saute 2 minutes more.
3. Add the tomatoes, tarragon, salt and pepper. Heat thoroughly. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.
4. Adjust the salt and pepper to taste. (This can be made ahead and kept in the refrigerator for up to 2 days.)
For the Sauteed Chicken Breasts:
5. Generously season the breasts with salt and pepper.
6. Heat the oil over medium-high heat in a pan large enough to accomodate all the breasts.
7. Saute the breasts for 5 to 6 minutes on each side, turning only once. (Thin breasts will take less time, thicker breasts more.)
8. Serve the chicken with the mushroom ragout spooned over and around the breasts.
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