Chicken with Sweet-and-Sour Sherry Sauce
Chicken breast are so bland that they demand something—a spice rub, a salsa, or a strong reduction sauce. If you start with strong-tasting solids and add a variety of bold liquids, reducing each one to a syrupy consistency, you end up with an intense and complex reduction sauce. The process can involve esoteric ingredients and procedures, or it can be quite straightforward, like this one, which is direct, quick, and easy, especially considering that the result is a dark, complex sauce that can be used in many ways (see the variations).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the broiler or start a grill. Put a 10-inch skillet over medium-high heat for a minute or two. Add the tablespoon of olive oil, then the mushrooms and shallot, and turn the heat to high. Cook, stirring occasionally, until the mushrooms brown nicely on the edges, about 5 minutes.
Step 2
Add the honey and stir until it evaporates, less than a minute. Add the vinegar and cook, stirring occasionally, until the mixture is dry, about 2 minutes. Add the sherry and cook, stirring once or twice, until the mixture is syrupy and nearly dry, about 5 minutes. Add the stock and cook, stirring once or twice, until the mixture thickens slightly, about 5 minutes. Reduce the heat to medium-low and keep warm.
Step 3
Sprinkle the chicken breasts with salt and pepper and broil or grill them for about 6 minutes, or until cooked through.
Step 4
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.
Variations
Step 5
Mushrooms and Shallots with Sweet-and-Sour Sherry Sauce: Sauté about 1 pound fresh mushrooms, sliced (a combination of different mushrooms is best, but you can use all shiitakes or all button if you like), in 2 tablespoons olive oil over medium-high heat. The mushrooms will first give up their liquid, then begin to brown. When they start to crisp up, add 1/4 cup minced shallot. Cook for another 3 or 4 minutes, then serve with the sauce.
Step 6
Sauté the chicken breasts, using the recipe for Chicken Cutlets Meunière (page 141), and serve with the sauce.
Step 7
Serve the sauce with poached, grilled, or sautéed shrimp.
