Chicken Breast With Sweet-And-Sour Sherry Sauce

Preparation

1. Step 1

   Place a 10-inch skillet over medium-high heat for a minute or two. Add the tablespoon of olive oil, then mushrooms and shallots, and turn heat to high. Cook, stirring occasionally, until mushrooms brown on edges, about 5 minutes.

2. Step 2

   Add honey, and stir until it evaporates, less than a minute. Add vinegar, and cook, stirring occasionally, until mixture is dry, about 2 minutes. Add sherry, and cook, stirring once or twice, until mixture is syrupy and nearly dry, about 5 minutes. Add stock, and cook, stirring once or twice, until mixture thickens slightly, about 5 minutes. Reduce heat to medium low; keep warm.

3. Step 3

   After adding stock to sauce, sprinkle chicken with salt and pepper and grill, broil or saute.

4. Step 4

   When chicken is done, season sauce with salt and pepper and strain if you like; stir in remaining olive oil. Serve chicken with sauce spooned over it.