Chicken with Sherry Vinegar Sauce

Sherry vinegar adds a complex twist to sauteed chicken breasts in this simple yet sumptuous dish in a single pan. If you don't have sherry vinegar on hand, replace it with dry sherry wine or balsamic vinegar.
Sprinkle the chicken with salt and pepper. Heat the butter and vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken; cook for 4 minutes on each side. Remove from the mold; keep warm. Add the shallots to the skillet; saute for 1 minute. Add the chicken stock and vinegar and cook for 2 minutes. Add the whipped cream; cook for 1 minute. Serve the sauce with the chicken. Sprinkle with parsley.