Chicken With Sherry Vinegar Sauce

From Cooking Light. Serving size: 1 chicken breast half and 1 tablespoon sauce. Per serving: 194 calories, 6.3 g fat, 27.4 g protein, 5.6 g carb, 0.4 g fiber, 78 mg cholesterol.

• Ready In: 37 mins
• Serves: 4

Ingredients

• 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

Directions

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.