2 teaspoons grapeseed or olive oil
2 large split chicken breasts, bone-in (about 2-2.5 pounds)
1 ounce/ 2 Tablespoons butter
3 ounces shallots, peeled and sliced
8 ounces fresh shiitake mushrooms, stems removed, sliced
½ teaspoon sea salt (to taste)
2 pounds fresh ripe tomatoes, blanched to remove skins, then cut in large chunks
1 teaspoon tarragon vinegar (or more, to taste)
2-3 Tablespoons cream
Optional: ground black pepper to taste
In heavy stainless steel or enamel on steel pot, heat grapeseed oil until hot. Brown chicken thoroughly over medium heat, turning once or twice. Remove chicken from pan and set aside while making the sauce.
Melt butter over medium-low heat in same pot used to brown the chicken. Add sliced shallots and stir to coat with butter. Allow shallots to cook gently while slicing the mushrooms.
Add mushrooms to pan and stir to coat with butter. Sprinkle on salt and cook uncovered, stirring frequently, until shallots and mushrooms are softened and beginning to brown lightly.
Add chopped tomato to pan and turn heat up to medium high. Cook until tomatoes begin to break down into a sauce, stirring often, about 8 minutes. Add tarragon vinegar and cook another minute. Taste and adjust seasoning if desired (salt, tarragon vinegar, pepper). Sauce made be made ahead up to this point; cool, package and refrigerate OR freeze.
Add chicken breast back into pan with a few tablespoons of water (if sauce is thick) and cover. Simmer until thermometer inserted into breast reads 150 degrees (temperature will continue to rise once bone-in breasts are removed from heat).
Remove chicken to serving platter and stir cream into sauce. Pour sauce over chicken and serve immediately. Yields 4-6 servings.