Instructions

1. Preheat oven to 350˚. Whisk wine and olive oil together. Season to taste with kosher salt and freshly ground pepper. Marinate chicken in mixture 2-3 hours.
2. Pat chicken breasts dry. Heat remaining oil in a large, heavy-bottomed sauté pan over medium-high heat. When oil is hot but not smoking, sear 3 minutes each side or until golden brown. Remove and place chicken on an oiled, foil-lined baking sheet on center rack of oven.
3. Bake 10-20 minutes, depending on thickness of breast or until juices run clear when pricked with the tip of a sharp knife.
4. While chicken is baking, deglaze pan juices with 1/4 cup of marinade and whisk until reduced to a tablespoon. Reduce heat to low and add butter and remaining tablespoon olive oil to pan. Sauté shallot until softened and just fragrant then stir in mushrooms and rosemary. Cook until just tender, season to taste with kosher salt and freshly ground pepper. Serve over chicken breasts.