Chicken With Sweet and Sour Sherry Sauce (Mark Bittman)
- Ready In:
- 57mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon olive oil, plus
- 1 teaspoon olive oil
- 1⁄2 cup oyster mushrooms (discard shiitake stems) 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.
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