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1
Preheat oven to 450 degrees (225 C.).
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2
In a shallow baking pan, drizzle one tbsp of the olive oil over the shiitake mushrooms and toss to coat.
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3
Roast mushrooms, stirring once or twice, twelve to fifteen minutes or until golden - keep oven at 450 degrees (225 C.).
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4
Mince the roasted mushrooms in a shallow bowl and add the breadcrumbs adn salt and pepper to taste.
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5
In two separate bowls, have ready the seasoned flour and the egg.
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6
Working with one chicken breast at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off.
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7
Coat chicken with shitake mixture, gently letting excess fall off, and transfer to plate.
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8
In a large skillet, heat oil over medium-high heat until very hot, but not smoking.
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9
Cook chicken until nicely golden, about one minute on each side, and transfer to baking pan and roast for about ten minutes, or until just cooked through.
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10
In same skillet, heat butter and cook shallots over low heat, stirring until softened.
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11
Add shiitakes and season with salt and pepper and saute over med-high heat until mushrooms are softened and browned a bit.
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12
Stir in wine, vineger and rosemary and stir until liquid is evaporated.
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13
Add cream and stir until slightly thickened, about one minute.
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14
Season to taste and serve with chicken.
