Chicken with Sherry Vinegar Sauce

Found this on my recipes. So good served with rice

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

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.