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Antipasti - Appetizers

Chicken with Sherry Vinegar Sauce

Prep Time: Minutes
Cook Time: Minutes



4 (4-ounce) skinless, boneless chicken breast halves 1/2 teaspoon grey sea salt 1/4 teaspoon black pepper 1 teaspoon butter 1 teaspoon olive oil 1/3 cup dried shallots 3/4 cup fat-free, less-sodium chicken broth 3 tablespoons aged sherry vinegar 2 tablespoons whipping cream 1 tablespoon 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; 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. Recipe adapted from Cooking Light, photo from myrecipes.com

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