Chicken With Sherry Vinegar Sauce

• 4 (6 ounce) boneless skinless chicken breast halves (each breast half should weight 6 oz.)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon butter
• 1 teaspoon olive oil
• 1/2 cup minced shallot
• 3/4 cup fat free chicken broth
• 3 tablespoons sherry wine vinegar
• 2 tablespoons whipping cream
• 1 tablespoon chopped fresh parsley

1. Sprinkle chicken with salt and pepper.
2. Heat butter and oil in a big nonstick skillet over medium-high heat.
3. Add in chicken; cook 4 minutes on each side.
4. Remove chicken from pan and keep warm.
5. Add shallots to pan; stir/saute for 1 minute.
6. Stir in chicken broth and vinegar; cook 2 minutes.
7. Add in whipping cream; cook 1 minute.
8. Serve sauce with chicken.
9. Sprinkle with parsley.

chicken breast halves, salt, black pepper, butter, olive oil, shallot, chicken broth, sherry wine vinegar, whipping cream, parsley

Taken from www.food.com/recipe/chicken-with-sherry-vinegar-sauce-134523 (may not work)