Chicken with Sweet-and-Sour Sherry Sauce

• 1 tablespoon plus 1 teaspoon olive oil
• 1/2 cup oyster or shiitake mushrooms, trimmed and roughly chopped (shiitake stems discarded or reserved for stock)
• 1/4 cup sliced shallot
• 2 teaspoons honey
• 2 tablespoons sherry vinegar or good-quality wine vinegar
• 1/3 cup dry (fino) sherry
• 1 cup meat, chicken, or vegetable stock
• 4 skinless, boneless chicken breast halves (1 to 1 1/2 pounds)
• Salt and freshly ground black pepper

1. Preheat the broiler or start a grill.
2. Put a 10-inch skillet over medium-high heat for a minute or two.
3. Add the tablespoon of olive oil, then the mushrooms and shallot, and turn the heat to high.
4. Cook, stirring occasionally, until the mushrooms brown nicely on the edges, about 5 minutes.
5. Add the honey and stir until it evaporates, less than a minute.
6. Add the vinegar and cook, stirring occasionally, until the mixture is dry, about 2 minutes.
7. Add the sherry and cook, stirring once or twice, until the mixture is syrupy and nearly dry, about 5 minutes.
8. Add the stock and cook, stirring once or twice, until the mixture thickens slightly, about 5 minutes.
9. Reduce the heat to medium-low and keep warm.
10. Sprinkle the chicken breasts with salt and pepper and broil or grill them for about 6 minutes, or until cooked through.
11. When the chicken is done, season the sauce to taste with salt and pepper and strain it if you like; stir in the remaining olive oil.
12. Serve the chicken with the sauce spooned over it.
13. Mushrooms and Shallots with Sweet-and-Sour Sherry Sauce: Saute about 1 pound fresh mushrooms, sliced (a combination of different mushrooms is best, but you can use all shiitakes or all button if you like), in 2 tablespoons olive oil over medium-high heat.
14. The mushrooms will first give up their liquid, then begin to brown.
15. When they start to crisp up, add 1/4 cup minced shallot.
16. Cook for another 3 or 4 minutes, then serve with the sauce.
17. Saute the chicken breasts, using the recipe for Chicken Cutlets Meuniere (page 141), and serve with the sauce.
18. Serve the sauce with poached, grilled, or sauteed shrimp.

olive oil, oyster, shallot, honey, sherry vinegar, sherry, meat, skinless, salt

Taken from www.epicurious.com/recipes/food/views/chicken-with-sweet-and-sour-sherry-sauce-386650 (may not work)