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Sauté mushrooms in 1 tablespoon olive oil 5 minutes. Remove from pan and cool; place in a ziplock bag with Fustini's Truffle oil and agrodolce and marinate 30 minutes.
Coat chicken breasts in flour, then egg, and finally Panko crumbs, covering evenly. Sauté in 2 tablespoons olive oil over medium-high heat for about 4 minutes per side or until internal temperature reaches 165 degrees. Set aside and keep warm.
Lightly sauté onion and 1 tablespoon olive oil. Strain out the onion, reserving cooking liquid. Place liquid back into the pan and add wine and stock. Bring to a boil; reduce heat and simmer until reduced by half. Add cream, balsamic, pepper and cherries. Simmer over low heat about 5 minutes.
Place chicken breast on each of 4 plates. Divide sauce over chicken, garnish with basil chiffonade and truffled mushrooms.
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