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| Wash the chicken breasts, pat dry, season with salt and pepper. |
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| Heat the oil and butter on medium to medium-high heat and when the butter stops sizzling, add the shallots and minced mushroom stems. |
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| Lower heat to low, and cover for 8-10 minutes. Stir frequently. |
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| Raise heat and brown chicken breasts for 4 to 5 minutes on each side. |
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| After 3 minutes on the second side, add mushroom caps and continue cooking, lowering and adjusting the heat. |
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| After 2 more minutes, add the vermouth and chicken broth, shake your pan to combine and sprinkle the rosemary leaves on top. |
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| Continue cooking, covered if you need to, until done, 155 degrees if you have a meat thermometer. Top with chopped parsley leaves before serving. |
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| Serve on a bed of spaghetti squash or with squash on the side, with some sautéed beet greens and a little Savoy cabbage, sautéed in olive oil and garlic, garnished with cilantro. |
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