Sherry vinegar lends sauteed chicken breasts a complex tang in this simple but luxurious one-pan dish. If you don't have sherry vinegar on hand, substitute dry sherry wine or balsamic vinegar.
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon butter
1 teaspoon olive oil
1/2 cup minced shallots
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons sherry vinegar
2 tablespoons whipping cream
1 tablespoon chopped fresh parsley
How to Make It
Sprinkle chicken with salt and pepper. Heat the butter and oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove from pan; keep warm. Add shallots to pan; sauté 1 minute. Stir in chicken broth and vinegar, and cook 2 minutes. Add whipping cream; cook 1 minute. Serve sauce with the chicken. Sprinkle with parsley.