Rosemary Grilled Chicken with Wild Mushroom Sauce

2 boneless skinless chicken breasts
Olive oil
Course salt and pepper
Chopped rosemary leaves

1 c chicken stock
1 oz dried porcini mushrooms
2 T olive oil
4 slices of pancetta (or bacon), chopped
2 cloves of garlic, crushed
1 large shallot, chopped
2 portobello mushroom caps, halved and sliced
Course salt and black pepper
1 T flour, plus 1 T
1 c dry red wine

Drizzle oil over chicken breasts and season with salt, pepper and rosemary. Grill about 5 minutes. Let rest 5 minutes.

Heat stock covered in small bowl for 2 minutes in microwave. Remove stock and add dried porcini mushrooms and replace cover. Steep mushrooms 5-10 minutes to reconstitute.

In a medium skillet, add 2 T olive oil and saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes to crisp pancetta. Add sliced portobellos and season with salt and pepper. Saute 10 minutes or until dark and tender. Add 1 T flour and cook 1 minute. Add red wine and reduce by 1/2, about 1 minute. Add reserved stock and porcinis and simmer 1-2 minutes to combine. To thicken, add 1 T flour.

Slice and fan out chicken and top with sauce. Serve.