Sauteed Chicken Breasts with Shiitake and Herbs de Provence

Pat chicken dry and season with salt and pepper. In large skillet, heat 1 Tbs olive oil and butter over moderately high heat. Sautee chicken, skin side down, for about 3 minutes, or until skin is golden. Turn the chicken, sprinkle with herbs and fennel, and cook it, covered, over moderate heat for 6-8 minutes (until springy). Transfer to platter and keep warm. Add the shallot to the skillet and cook for 1 minute. Add the shiitake and garlic, and cook for 2 minutes, stirring occasionally. Add the wine and boil until it is reduced to 2 Tbs. Stir in the stock, and boil to reduce by half. Swirl in remaining butter and chives. Drain chicken juces from platter and stir into the sauce. Serves 6.