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1
Preheat the broiler or start a grill.
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2
Put a 10-inch skillet over medium-high heat for a minute or two.
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3
Add the tablespoon of olive oil, then the mushrooms and shallot, and turn the heat to high.
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4
Cook, stirring occasionally, until the mushrooms brown nicely on the edges, about 5 minutes.
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5
Add the honey and stir until it evaporates, less than a minute.
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6
Add the vinegar and cook, stirring occasionally, until the mixture is dry, about 2 minutes.
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7
Add the sherry and cook, stirring once or twice, until the mixture is syrupy and nearly dry, about 5 minutes.
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8
Add the stock and cook, stirring once or twice, until the mixture thickens slightly, about 5 minutes.
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9
Reduce the heat to medium-low and keep warm.
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10
Sprinkle the chicken breasts with salt and pepper and broil or grill them for about 6 minutes, or until cooked through.
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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.
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12
Serve the chicken with the sauce spooned over it.
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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.
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14
The mushrooms will first give up their liquid, then begin to brown.
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15
When they start to crisp up, add 1/4 cup minced shallot.
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16
Cook for another 3 or 4 minutes, then serve with the sauce.
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17
Saute the chicken breasts, using the recipe for Chicken Cutlets Meuniere (page 141), and serve with the sauce.
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18
Serve the sauce with poached, grilled, or sauteed shrimp.
