In a small saucepan, combine the wine and raisins. Bring to a boil over high heat, then turn off the heat and set aside.

Cut each chicken breast crosswise and diagonally into 2 equal pieces. Coat the chicken breasts with a little olive oil. Put 2 pieces in a plastic bag and gently flatten with a meat mallet. Repeat with the other chicken pieces.

Season both sides of the chicken with salt and pepper and dust with flour. Heat 2 tablespoons olive oil in a large sauté pan over high heat. Working in batches, add the chicken and brown on both sides, turning once and adding a little butter. Transfer to a platter.

Spoon fat from the skillet. Add the shallots and garlic. Sauté until softened, about 2 minutes. Add the mushrooms, 2 tablespoons butter, salt and pepper, and the sage. Sauté until the mushrooms are browned and tender, 3 to 4 minutes.

Add the wine and raisins. Cook, stirring and scraping to deglaze the pan deposits, until the liquid reduces by half, 2 to 3 minutes. Stir in the hoisin, then stir in the cream and reduce to a simmer. Return the scaloppini to the pan. Simmer about 1 minute, stirring with a spoon to coat them with the sauce. Sprinkle with some parsley. If the sauce looks too thick, thin with a little water.

Serve on plates with sauce spooned over the chicken. Garnish with more parsley.