Chicken With Sweet and Sour Sherry Sauce

Categories: Chicken, Main Dish, Mark Bittman

Ingredients

• 1 tablespoon olive oil, plus
• 1 teaspoon olive oil
• 1/2 cup oyster mushrooms or 1/2 cup shiitake mushroom, trimmed and roughly chopped (discard shiitake stems)
• 1/4 cup sliced shallot
• 2 teaspoons honey
• 2 tablespoons sherry wine vinegar
• 1/3 cup dry fino sherry wine
• 1 cup stock (meat, chicken, or vegetable)
• 4 boneless skinless chicken breast halves (1 to 1 1/2 lb.)
• salt
• fresh ground black pepper

Directions

1. Preheat the broiler or start a grill; put a 10-inch skillet over med-high heat for a minute or two.

2. Add in the tablespoon olive oil, then the mushrooms and shallot; turn the heat to high; cook/stir occasionally, until the mushrooms brown nicely on the edges, about 5 minutes.

3. Add in the honey; stir until it evaporates, less than a minute.

4. Add in the vinegar; cook/stir occasionally, until the mixture is dry, about 2 minutes.

5. Add in the sherry; cook/stir once or twice, until the mixture is syrupy and nearly dry, about 5 minutes.

6. Add in the stock and cook/stir once or twice, until the mixture thickens slightly, about 5 minutes.

7. Decrease heat to med-low and keep warm.

8. Sprinkle the chicken breasts with salt and pepper; broil or grill them for about 6 minutes, or until cooked through.

9. When the chicken is done, season the sauce to taste with salt and pepper and strain it if you like.

10. Stir in the remaining olive oil; serve the chicken with the sauce spooned over it.

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