I love Shitake Mushrooms. Well...I love all mushrooms. But the shitake mushroom is one of the most versatile mushrooms of the fungi consanguinity. Good in sauces, good on salads, good in marinades, good in tapenades, great cooked in a special sauce and poured over a grilled steak, chop or breast of chicken. So without ado, I present:

Poulet grillé de champignon de Gingembre-Shitake en sauce à Ail-Chardonnay
(Grilled Ginger-Shitake Mushroom Chicken in Garlic-Chardonnay Sauce)

4 medium boneless chicken breasts
12 medium dried shitake mushrooms (rehydrated - see below)
1/2 cup Chardonnay
1/2 cup chicken broth
4 scallions thinly sliced
6 medium roasted garlic cloves, roughly chopped
1/4 cup ginger, chopped finely
1 medium serrano pepper, roasted, finely chopped
2 tbsp. olive oil
1 tbsp. lime juice
1tsp sesame oil
1/3 cup rice wine vinegar
1/4 cup Balsamic vinegar
1/3 cup Soy or Tamari sauce
large tbsp. of clover honey
1tbsp butter
fresh cracked pepper to taste
coarse/kosher salt to taste

Before you begin, you must first marinate the chicken breasts, and rehydrate the shitake mushrooms:

Marinade for chicken: In a large mixing bowl, combine soy sauce, rice wine vinegar, balsamic vinegar, honey, garlic, ginger, scallions, lime juice, cracked pepper and sesame oil. Whisk so that honey is well mixed in. Clean chicken, pat dry and put in marinade for 20 minutes to an hour.

To rehydrate shitake mushrooms, combine 1/2 cup of warm chicken broth , and 1/2 cup of Chardonnay and all 12 shitake mushrooms in a small saucepan to soak for 20 minutes. After 20 minutes, slice up shitake mushrooms and put in left over Chardonnay-broth mixture for later.

Once chicken breasts have marinated, remove 1/2 marinade from bowl and combine with the shitake mushrooms in sauce pan and bring to a low boil then turn down to low, add butter, salt and cover. Grill chicken over medium to high flame, occasionally removing chicken from flame to slather in marinade mix, 2-3 minutes per side - flipped about 4 times. Put last of marinade from grill in saucepan, bring to a low boil.
Plate chicken and liberally cover chicken with shitake mushroom sauce. Goes well with fresh corn or asparagus.