Chicken with Sherry Vinegar Sauce

By sheilaolim

Sherry vinegar lends sautéed 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.

Ingredients

• 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

Preparation

Step 1

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.