Pollo San Salvador - cooking recipe

Ingredients

2 tablespoons butter
2 tablespoons olive oil
4 onions, thinly sliced
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce
1/2 cup grape juice
1 teaspoon red wine vinegar
1 tablespoon Italian parsley
1/2 teaspoon dried mint
2 lbs chicken breast tenders

Preparation

In a big skillet, melt the butter and olive oil. Saute the onion until soft and golden.
Blend the Worcestershire and hot sauces into the grape juice and vinegar. Add to the sauteed onions along with the tomato paste and herbs.
Simmer over very low heat until the flavors blend.
Grill or broil the chicken separately and mix with the sauce. Heat through and serve.