Mexican Vinegar


2 chicken breasts, skinned
salt to taste
freshly ground pepper
4 Tablespoons butter
1/2 cup shallots, finely chopped
2 Tablespoons Mexican Vinegar
Garnish with 2 sprigs of tarragon

Season the chicken lightly with salt and pepper. Melt half the butter in a cast-iron skillet, add the chicken and brown lightly on all sides for 3 – 5 minutes. Cover and cook gently over low heat, or in a 400SYMBOL 176 \f “Symbol”F oven, for 10 – 12 minutes until the meat is cooked but is still very tender. Transfer the meat to a serving dish, cover and keep hot while you make the sauce. Add shallots to the buttery juices in the skillet and cook, stirring now and then, for 5 – 7 min. or until soft. Pour in the vinegar and cook fast until the liquid is reduced and the sauce is slightly syrupy. Remove from the heat and add the remaining butter. Slice the chicken elegantly and put on individual plates. Spoon the sauce to one side of the chicken. Garnish with the tarragon and serve.


1/4 cup Mexican Vinegar
1 cup olive oil
1 egg or 3 Tablespoons Egg Beaters
3 Tablespoons yogurt
salt and pepper to taste

Put vinegar in blender. As blender is running, slowly add oil in a steady stream. Blend well. Add egg. Mix until well blended. Add yogurt, salt and pepper and more or less vinegar depending on flavor preference.