Nutritional Information Calories: 194 Fat: 6.3g Protein: 27.4g Carbohydrates: 5.6g Fiber: 0.4g Cholesterol: 78mg Iron: 1.3mg Sodium: 457mg Calcium: 33mg Chicken With Sherry Vinegar Sauce Serve with classic mashed potatoes and green beans. Ingredients 4 skinless & boneless chicken breasts halves - about 4 ounces each (service meat & seafood department) ½ teaspoon salt (aisle # 8) 1/4 teaspoon black pepper (aisle # 6) 1 teaspoon olive oil (aisle # 6) 1 teaspoon IGA butter (dairy department) ½ cup minced shallots (produce department) 3/4 cup fat-free, less-sodium College Inn chicken broth (aisle # 6) 2 tablespoons sherry cooking wine (aisle # 6) 1 tablespoons white wine vinegar(aisle # 6) ½ cup minced shallots (produce department) 1 tablespoons white wine vinegar(aisle # 8) 2 tablespoons medium whipping cream (dairy department) 1 tablespoon chopped fresh parsley (produce department) Directions   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 and keep warm. Add shallots to pan and saute 1 minute. Stir in chicken broth sherry cooking wine & vinegar, and cook 2 minutes. Add whipping cream; cook 1 minute. Serve sauce with the chicken. Sprinkle with parsley. Servings Serves 4, serving size 1 chicken breast half and 1 tablespoon of sauce. Time To Cook Total Cooking time: 35 minutes.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.