In a large saute pan, heat the olive oil. Season the chicken with Essence. When the oil is hot, sear the chicken for 3 minutes, skin side down, on each side. Remove from the pan and set aside. Add the mushrooms to the pan and saute for 2 minutes. *Add a little more oil if needed. Add the shallots and garlic, saute for 1 minute. Stir in the green onions and tomatoes. Saute the mixture for 2 minutes. Add the veal reduction and bring up to a boil. Add the chicken and simmer for 4 to 5 minutes. Season with salt and pepper. Stir in the butter. Ladle the ragu in shallow bowl. Garnish with chives and serve with crusty bread.
Yield: 4 appetizer servings