Chicken Breast With Sweet-And-Sour Sherry Sauce

• 1 tablespoon plus 1 teaspoon olive oil
• 1/2 cup oyster or shiitake mushrooms, trimmed and roughly chopped
• 1/4 cup sliced shallots
• 2 teaspoons honey
• 2 tablespoons sherry vinegar or good-quality wine vinegar
• 13 cup dry fino or oloroso sherry (do not use cream sherry)
• 1 cup meat, chicken or vegetable stock
• 4 pieces boneless, skinless chicken breast, 1 to 1 1/2 pounds
• Salt and black pepper to taste

1. Place a 10-inch skillet over medium-high heat for a minute or two.
2. Add the tablespoon of olive oil, then mushrooms and shallots, and turn heat to high.
3. Cook, stirring occasionally, until mushrooms brown on edges, about 5 minutes.
4. Add honey, and stir until it evaporates, less than a minute.
5. Add vinegar, and cook, stirring occasionally, until mixture is dry, about 2 minutes.
6. Add sherry, and cook, stirring once or twice, until mixture is syrupy and nearly dry, about 5 minutes.
7. Add stock, and cook, stirring once or twice, until mixture thickens slightly, about 5 minutes.
8. Reduce heat to medium low; keep warm.
9. After adding stock to sauce, sprinkle chicken with salt and pepper and grill, broil or saute.
10. When chicken is done, season sauce with salt and pepper and strain if you like; stir in remaining olive oil.
11. Serve chicken with sauce spooned over it.

olive oil, oyster, shallots, honey, sherry vinegar, oloroso sherry, meat, chicken, salt

Taken from cooking.nytimes.com/recipes/9371 (may not work)