Dredged in oat flour and browned three minutes per side in hot olive oil, these chicken breasts pair with a sauce of shiitake and portobello mushrooms, minced shallots, white wine, and chicken stock.
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In shallow bowl, dredge chicken in flour. Shake off excess flour.
In 10-inch sauté pan, heat 3 tablespoons of oil over medium-high heat.
Cook chicken in oil until golden brown, about 3 minutes per side.
Remove chicken from pan, season immediately with salt and pepper, cover to keep warm, and let rest for 10 minutes .
Add remaining oil to pan and heat over medium-high flame. Add mushrooms and cook for 2 minutes . Add shallots and garlic and continue cooking until mushrooms turn golden brown (2 to 3 minutes ), stirring often to prevent garlic and shallots from burning.
Pour wine into pan and cook over high heat until almost evaporated, scraping browned bits from bottom of pan. Add stock and cook until reduced by half.
Remove pan from heat and whisk in butter. Season to taste with salt, pepper and lemon juice.
Slice chicken thinly on bias and arrange by fanning slices.
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