Chicken Breast With Sherry Sauce

Sprinkle chicken with salt and pepper. Heat the butter and olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook for 4 minutes on each side or until done. Remove from the pan; keep warm.

Add shallots to the pan; saute for 1 minute. Stir in chicken broth, sherry, and parsley, and cook 2 minutes. Add evaporated milk mixed with cornstarch; cook for 1 minute. Serve sauce with the chicken.

Enjoy!

Note: depending upon the size and thickness of your chicken breasts, you may need to add a little extra cooking time, but don’t overcook. You want them melt-in-your-mouth tender.