Costco had these dried shiitake mushrooms, reasonably cheap. The obvious thing to do with them was to put them over some chicken:
- 1 skinless boneless chicken breast
- Handful of dried shiitake mushrooms
- white wine
- couple of dashes balsamic vinegar
- Olive oil, preferably extra-virgin
- 2 cloves garlic, mashed and chopped
- Couple of pinches of Herbes de Provence
- Pepper or other seasoning, to taste
Soak the mushrooms in the wine and balsamic vinegar for 10-20 minutes. 
Slice the chicken breast in two "the hard way", making two cutlets. Put in a microwave-safe dish with a tight-fitting lid. Thinly coat with olive oil and add garlic & herbs. Add some of the wine/balsamic mixture. Spread the mushrooms evenly over the cutlets.
Put the lid on tightly and microwave for 2.5 minutes, or until the cutlets are done.
- If I were doing it again, I'd leave the balsamic vinegar out of the mushroom marinade and put it directly onto the chicken. Or, perhaps, I'd substitute juice of half a lime.
- They'll hydrate faster if you microwave them for ~20 seconds. Go easy on this; the idea is to get them warm, not to cook them.
- This way of slicing chicken breasts is also called "butterflying". If you want to be fancy, you can cover the breast cutlets with plastic wrap and pound them out to a uniform thickness; I usually don't bother. I don't have a special chicken-pounding hammer; I use a cast iron skillet.
- Go easy on the seasonings. The lid is on tight to keep flavors from escaping; herbs will be a lot stronger than you expect.
- If I wanted to get fancy and take longer, I'd wrap them in foil or parchment paper and cook in a 375 degree oven for 20 minutes or so instead of microwaving.