CHICKEN WITH SWEET AND SOUR SHERRY SAUCE (MARK BITTMAN)

Steps:

• 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.