Mushroom Pinot Chicken

For Sauce: Melt butter in a medium sized saute pan. Add mushrooms, basil, rosemary, lemon juice, and garlic. Saute over medium heat for about 3 minutes. Add wine, salt, pepper, and flour; stir. Reduce heat to low and continue to simmer while you make the chicken, stirring occasionally. For Chicken: Heat the canola oil in a large, nonstick skillet. Dredge each chicken breast in flour, coating thoroughly; dip in beaten egg to coat, then coat in bread crumbs. Cook chicken in hot oil over medium-low heat approximately 5 minutes per side. Length of cooking time depends on the thickness of the chicken (thinner breasts are better, pound into paillards if desired). To serve, spread prepared rice on serving plate. Arrange chicken breasts on the rice, pour sauce over top.