Chicken with Sherry Vinegar Sauce

I love this chicken dish because it's easy, and it has such a light, subtle flavor! It's one of my Cooking Light favorites.

Chicken with Sherry Vinegar Sauce

4 (4-ounce) skinless, boneless chicken breast halves
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. butter
1 tsp. olive oil
1/2 c. minced shallots
3/4 c. fat-free, less-sodium chicken broth
3 Tbsp. sherry vinegar or red wine vinegar
2 Tbsp. whipping cream
1 Tbsp. chopped fresh parsley

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; saute 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.

Serve with rustic mashed potatoes and steamed green beans for a classic combination.