4 boneless, skinless chicken breast Salt and Pepper to taste1/4 cup flour, for dredging1 to 2 tablespoons olive oilsmall handful dried shiitake mushroomssmall handful dried Mousseron Mushrooms1 tablespoon shallots, minced1 teaspoon garlic, minced1/2 cup Madeira wine1 cup fresh chicken stock, heatedFresh truffle shavings, to taste2 to 3 tablespoons butter1 1/2 teaspoons lemon juiceFresh parsley, to garnish