Chicken Breast With Sherry Sauce

• 4 pieces (4 Oz. Each) Boneless, Skinless Chicken Breast Halves
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 teaspoon Butter
• 1 teaspoon Olive Oil
• 1/2 cups Shallots, Minced
• 3/4 cups Fat-free, Less-sodium Chicken Broth
• 3 Tablespoons Dry Sherry (not The Cooking Kind; The Kind From The Liquor Store)
• 1/2 teaspoons Dehydrated Parsley
• 2 Tablespoons Evaporated Milk
• 1/4 teaspoons Cornstarch

1. Sprinkle chicken with salt and pepper.
2. Heat the butter and olive oil in a large nonstick skillet over medium-high heat.
3. Add the chicken; cook for 4 minutes on each side or until done.
4. Remove from the pan; keep warm.
5. Add shallots to the pan; saute for 1 minute.
6. Stir in chicken broth, sherry, and parsley, and cook 2 minutes.
7. Add evaporated milk mixed with cornstarch; cook for 1 minute.
8. Serve sauce with the chicken.
9. Enjoy!
10. Note: depending upon the size and thickness of your chicken breasts, you may need to add a little extra cooking time, but dont overcook.
11. You want them melt-in-your-mouth tender.

chicken, salt, pepper, butter, olive oil, shallots, chicken broth, sherry, parsley, milk, cornstarch

Taken from tastykitchen.com/recipes/main-courses/chicken-breast-with-sherry-sauce/ (may not work)