Chicken Francese with Fettuccine and Wild Mushroom Ragout

12 oz. Wild Mushrooms, diced (I use a blend of crimini, shitake, and oyster)
1.5 oz. dehydrated Wild Mushrooms (a blend I found is shitake, deerwood, and paddystraw, but there are others available)
4 strips bacon
1 sm. Shallot, dice finely
4 tsp. light butter
1 ¾ c. mushroom stock (recipe below)
2 ½ Tbsp. Magi Seasoning ®
¼ c. white wine
2 inches parmesan rind (I find these in the gourmet cheese section at my grocery store)
3 large chicken breasts (cut into cutlets)
3 large eggs
¼ c. flour
Salt and pepper (to taste)
1 tsp. parsley (divided in half)

Directions:
1. Slice chicken into cutlets and place in heavily salted water for 30 minutes.
2. Clean fresh mushrooms and reserve stems.
3. Re-hydrate mushrooms per package instructions (reserve liquids) and dice
4. Dice bacon and render. Keep 1 Tbsp. fat in the pan, drain the rest. When crisp, add fresh mushrooms, shallots, butter, and Magi Seasoning®
5. Sauté until soft. Add rehydrated mushrooms and deglaze pan with white wine.
6. Add mushroom stock and parmesan rind. Reduce to simmer and reduce by half for flavor. Add more mushroom stock if necessary, for your desired consistency.
7. Cook and hold your choice of pasta while you are doing all of the below (this means, start your water and cook your pasta while you are preparing the rest of the recipe). I prefer fettuccine with this dish.
8. Remove chicken from brine and pat dry.
9. In another pan, heat 1 tsp. olive oil and 1 tsp. light butter over medium heat.
10. In one bowl, beat 3 eggs. In another, mix flour, salt and pepper, and ½ tsp. parsley.
11. Dip chicken into beaten eggs, then dredge in flour mixture.
12. Add the chicken to the heated oil/butter mixture and cook until light, golden brown color (2-3 minutes) Turn and cook the other side to same color (another 2-3 minutes).
13. Serve the mushroom ragout over your fettuccine and drizzle over chicken. Garnish with the remainder of the parsley.
14. Enjoy!


Mushroom Stock:

Stems from your cleaned mushrooms
Reserved liquids from rehydrated mushrooms
Salt and pepper to taste
Enough water to make 4 c. with the reserved liquid from the rehydrated mushrooms

Directions:
1. Simmer all ingredients until reduced by half.
2. Strain through a fine strainer.