Grilled Chicken Breasts With Sauteed Shiitake Mushrooms

• 1 tablespoon butter
• 2 shallots, minced
• 12 ounces shiitake mushrooms, stemmed and thinly sliced
• 1/2 teaspoon salt, divided
• 1/4 teaspoon fresh ground black pepper, divided
• 1/3 cup sherry wine
• 1/4 teaspoon dried rosemary
• 1 tablespoon olive oil
• 4 (4 ounce) boneless skinless chicken breasts, pounded to even 1/3 inch thickness

1. Melt the butter in a nonstick skillet over medium-high heat.
2. Add the shallots and saute, stirring occasionally, for 2 to 3 minutes, or until they start to soften.
3. Add the mushrooms, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and saute for 5 to 6 minutes until the mushrooms soften.
4. Add the sherry and cook 1 to 2 minutes, or until most of the liquid has evaporated.
5. Remove from the heat and keep warm.
6. Sprinkle the remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the rosemary over the chicken.
7. Coat a ridged grill pan or cast-iron skillet with the olive oil and heat over medium high.
8. Add the chicken and cook 5 to 6 minutes on each side, or until the chicken is cooked through.
9. (A thermometer, inserted horizontally into the center of the breast, should register 160 degrees).
10. Place a chicken breast on each plate and serve topped with the sauteed mushrooms.

butter, shallots, shiitake mushrooms, salt, fresh ground black pepper, sherry wine, rosemary, olive oil, chicken breasts

Taken from www.food.com/recipe/grilled-chicken-breasts-with-sauteed-shiitake-mushrooms-36045 (may not work)