Sherry-Shallot Glaze For Chicken

• 1 Tablespoon Extra Virgin Olive Oil
• 1/3 cups Minced Shallots
• 1/2 teaspoons Garlic Salt
• 1/4 teaspoons Black Pepper, Ground Fresh
• 3/4 cups Dry Sherry
• 1/3 cups White Wine Vinegar
• 1 Tablespoon Dijon Mustard (I Used Grey Poupon)
• 1 Tablespoon Tomato Paste
• 1/4 cups Honey
• 2 Tablespoons Butter, Unsalted
• 1-1/2 Tablespoon Thyme Leaves, Rough Chopped

1. Heat the olive oil in a medium saucepan over medium heat until it just starts to shimmer.
2. Add the shallots, garlic salt and pepper to pan. Cook 3 minutes, stirring occasionally.
3. Add the sherry and vinegar to the pan. Increase the heat to medium-high and cook 5 minutes.
4. Whisk the mustard, tomato paste and honey into the pan. Reduce the heat to medium and cook another 5 minutes, stirring occasionally.
5. Remove the pan from the heat, stir in the butter and thyme, and let cool.
6. Drizzle, spoon, or brush on your favorite grilled or barbecued chicken just prior to serving.
7. Enjoy!
8. Makes about 1 cup (enough for one whole chicken).

olive oil, shallots, garlic salt, ubc, sherry, white wine vinegar, dijon mustard, tomato paste, ubc, butter, thyme

Taken from tastykitchen.com/recipes/condiments/sherry-shallot-glaze-for-chicken/ (may not work)