Sauteed Chicken Breasts with Sherry-Vinegar Sauce

Ingredients
4 (6-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
...
Sprinkle chicken with salt and pepper.
Heat butter and oil in a large nonstick skillet over medium-high heat.
Add chicken; cook 4 minutes on each side or until done.
Remove from pan; keep warm.
Add shallots to pan; saute 1 minute.
Stir in chicken broth and vinegar, and cook 4 minutes or until liquid is reduced by half.
Add whipping cream; cook 1 minute.
Serve sauce with chicken.
Sprinkle with parsley.
Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce).
CALORIES 194 (29% from fat); FAT 6.3g (sat 2.9g, mom 2.2g, poly 0.6g); PROTEIN 27.4g; CARB 5.6g; FIBER 0.4g; CHOL 78mg; IRON 1.3mg, SODIUM 457mg; CALC 33mg