Clean the mushrooms. Cut any larger oyster mushrooms in half.
Cut the tomatoes into small dice. Peel and finely chop the shallots.
Wash the rosemary, shake dry and chop the leaves.
Heat 2 tbsp oil in a pan and fry the chicken over a high heat for about 20 seconds on each side.
Remove the chicken from the pan, season with salt and keep warm wrapped in foil.
Add the mushrooms and remaining oil to the pan and fry over a high heat for 1 minute, stirring.
Add the shallots and continue to cook over a medium heat for 1 minute.
Add the veal stock and soy cream.
Add the rosemary and sun-dried tomatoes. Cook gently for a few minutes until creamy.
Remove the chicken from the foil and reheat them in the sauce. Place the chicken on plates and serve with the mushroom sauce. Brown rice is a good accompaniment.