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1
Prepare coating: Preheat oven to 450 degrees F.
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2
In a shallow baking pan drizzle oil over shiitakes and toss to coat.
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3
Roast mushrooms, stirring once or twice, 12 to 15 minutes, or until golden.
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4
Keep oven at 450 degrees F.
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5
Mince roasted shiitake and in a shallow bowl stir together with bread crumbs, thyme, and rosemary and season with salt and pepper.
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6
Season flour with salt and pepper.
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7
Have ready in separate shallow bowls seasoned flour and egg.
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8
Working with 1 chicken breast at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off.
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9
Coat chicken with mushroom mixture, gently knocking off excess, and transfer to a plate.
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10
Chicken may be prepared up to this point 2 hours ahead and chilled, uncovered, on a rack.
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11
In a 12-inch non-stick skillet heat oil over moderately high heat oil over moderately high heat until hot but not smoking and saute chicken until golden, about 1 minute on each side.
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12
Transfer chicken with tongs to baking pan and roast in middle of oven 10 minutes, or until just cooked through.
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13
Make creamed mushrooms while chicken is roasting: Wipe out skillet and cook shallot in butter over moderately low heat, stirring, until softened.
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14
Add shiitake, salt and pepper, to taste, and saute over moderately high heat, stirring, until mushrooms are softened and browned lightly.
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15
Stir in wine, vinegar, and rosemary and boil until all liquid is evaporated.
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16
Add cream and simmer, stirring, until thickened slightly, about 1 minute.
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17
Season mixture with salt and pepper.
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18
Serve chicken with creamed mushrooms.
