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1
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.
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5
Blanch onions in boiling salted water 1 minute.
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6
Drain in a colander and rinse under cold running water to stop cooking.
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7
Trim root ends and peel.
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8
Mince roasted shiitake and in a shallow bowl stir together with bread crumbs and salt and pepper to taste.
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9
Have ready in separate shallow bowls seasoned flour and egg.
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10
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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11
Coat chicken with mushroom mixture, gently knocking off excess, and transfer to a plate.
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12
Chicken may be prepared up to this point 2 hours ahead and chilled, uncovered, on a rack.
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13
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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14
Transfer chicken with tongs to baking pan.
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15
Scatter pearl onions around chicken and roast in middle of oven 10 minutes, or until chicken is just cooked through.
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16
Cut asparagus diagonally into 2-inch lengths.
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17
Arrange on a steamer rack and sprinkle with kosher salt.
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18
Steam asparagus, covered, over boiling water until crisp-tender, about 5 minutes, then transfer to a bowl of ice water to stop cooking.
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19
Saute shiitakes in 1 tablespoon olive oil.
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20
Set aside.
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21
Transfer chicken to a platter, cover loosely with foil.
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22
Transfer onions and pan juices to 2 separate small bowls (do not clean roasting pan).
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23
To a large skillet add 1 tablespoon butter and cook shiitakes.
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24
Saute until mushrooms are softened and browned lightly.
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25
Add wine and chicken stock and remaining pan juices and boil until liquid is reduced to about 1/3 cup.
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26
Add asparagus and onions.
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27
Cut remaining 2 tablespoons butter into pieces and add to vegetables.
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28
Cook over moderately high heat, shaking pan, until butter is just incorporated and vegetables are glazed.
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29
Season vegetables with salt and pepper and spoon around chicken.
