Seared Chicken Breast With Shiitake Mushrooms

To marinate chicken, combine it with olive oil, rosemary, sage, garlic and salt and pepper in a shallow, nonreactive vessel such as an oven-proof roasting pan. Cover and marinate overnight in the refrigerator.

In a large nonreactive (stainless, enameled cast iron, nonstick, etc.) pan, heat the olive oil and lightly brown the garlic. In two batches, add the shiitake caps and salt and pepper. Saute until golden brown on both sides, about 4 minutes per batch.

Return all the mushrooms to the pan and cook about 2 minutes, until softened throughout. Stir in the brandy, butter and parsley or green onion and cook 1 minute longer.

Coat a large skillet with oil from the marinade and set over moderately high heat. When very hot, sear the chicken on both sides, about 2 to 3 minutes on each side, until browned and cooked through.

Arrange the chicken on individual serving plates and top with mushrooms.