Chicken With Sweet And Sour Sherry Sauce (Mark Bittman)

1. 1

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

2. 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. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   Decrease heat to med-low and keep warm.

8. 8

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

9. 9

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

10. 10

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

* Per serving · 4 servings · Values may vary.