Chicken With Sweet And Sour Sherry Sauce (Mark Bittman) - cooking recipe

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

Preparation

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.