Chicken with Mushrooms

10 skinless boneless chicken breast halves 1 tsp rosemary 1/3 cup olive oil 1 tsp thyme 1 lb shiitake mushrooms, stems discarded 1 lb portabella mushrooms 1 lb white mushrooms, sliced 1 lb crimini mushrooms, sliced 3 medium shallots 3 cups chicken broth 1 tbsp tomato paste 3/4 cup dry white wine 1 1/2 tbsp flour freshly ground pepper

Marinate chicken in olive oil, 1/2 tsp thyme and 1/2 tsp rosemary for 6 hours or overnight.

In a heavy skillet, sauté in olive oil various mushrooms until tender.  Add chicken broth, wine, shallots and tomato paste.  Add flour to thicken.  stir over moderately high temperature to reduce sauce to approximately 2 1/2 cups.

Pat chicken breasts to dry and season with salt, pepper, 1/2 tsp thyme and 1/2 tsp rosemary.  Place in a clean skillet and cook, turning until lightly browned.  Continue cooking until chicken is opaque.

Preheat oven to 375.  Pour half of the mushroom mixture into the bottom of a large baking dish.  Arrange chicken breasts and pour the remaining sauce over the chicken.  Bake covered 20-30 minutes.

Serve immediately.