Chicken With Sweet and Sour Sherry Sauce
(from saymyname’s recipe box)
Source: Mark Bittman
Serves 4 peopleCategories: Chicken, Main Dish, Mark Bittman
Ingredients
- 1 tablespoon olive oil, plus
- 1 teaspoon olive oil
- 1/2 cup oyster mushrooms or 1/2 cup shiitake mushroom, trimmed and roughly chopped (discard shiitake stems)
- 1/4 cup sliced shallot
- 2 teaspoons honey
- 2 tablespoons sherry wine vinegar
- 1/3 cup dry fino sherry wine
- 1 cup stock (meat, chicken, or vegetable)
- 4 boneless skinless chicken breast halves (1 to 1 1/2 lb.)
- salt
- fresh ground black pepper
Directions
-
Preheat the broiler or start a grill; put a 10-inch skillet over med-high heat for a minute or two.
-
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.
-
Add in the honey; stir until it evaporates, less than a minute.
-
Add in the vinegar; cook/stir occasionally, until the mixture is dry, about 2 minutes.
-
Add in the sherry; cook/stir once or twice, until the mixture is syrupy and nearly dry, about 5 minutes.
-
Add in the stock and cook/stir once or twice, until the mixture thickens slightly, about 5 minutes.
-
Decrease heat to med-low and keep warm.
-
Sprinkle the chicken breasts with salt and pepper; broil or grill them for about 6 minutes, or until cooked through.
-
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; serve the chicken with the sauce spooned over it.