1To marinate: add chicken to gallon size ziplock bag, then add yoshidas, lemon, lime, cuties, garlic, rosemary, sage, thyme, salt (I use Himalayan pink salt) and olive oil. Let sit while you prepare side dishes at least 20-30 min rotating. Hint: if you make sure all air is out of the bag it will marinate easier! ( I use about 1/2 a sprig of rosemary, 4 lg sage leaves and two pinches of thyme, but it all depends on your taste and liking.
2In pre-heated skillet add chicken keep as close as possible, if you can find an iron skillet to lay on top to add weight and sear it will be perfect if not, no big deal. Let cook approx 10-12 minutes on both sides (...should see a little carmelization), time will vary depending on actual thickness and size of your chicken. Set marinade aside.
3Remove chicken from pan, add 1 cup chicken stock, to deglaze the pan. Then add marinade(use metal strainer/sifter to make sure no seeds get in). Let simmer and reduce. Add mushrooms, sauté for about 2 minutes, then add remaining chicken stock mix. The remaining chicken stock mix is: put 1 cup chicken stock in a sealable plastic cup (I use a Tupperware tumbler) add the starch and flour shake until no lumps. Let simmer while stirring and should thicken up, depending on elevation and consistency you would like, you can add more chicken stock or more thickening (starch)
4Serve chicken breast on plate ( should have rested while you made glaze), cover with glaze! Viola!!!