NANCY REAGAN'S BAJA CALIFORNIA CHICKEN

  When we were compiling this cookbook, this was the first recipe my
  editor tried out, aIl(I he said, "I )om, I trie(l Nancy Reagan's chicken,
  and you know something . . . it was good!" Th(~ President and my
  editor have enjoyed this chicken, and now, so can you.

  8  chicken breasts, boned
     salt and pepper
  2  cloves garlic, crushed
  4  tablespoons olive oil
  4  tablespoons tarragon vinegar
  2/3 cup sherry

  Sprinkle chicken with salt and pepper. Add crushed garlic to oil and
  vinegar in a skillet. Sauté chicken pieces until golden brown, turning
  frequently, about 10 minutes.
    Pour sherry over the chicken and place skillet in preheated 350
  degree oven for 10 minutes.

  SERVES 2 REPUBLICANS, 2 AMBASSADORS, 2 DIGNITARIES, AND MR.
  AND MRS. TIP O'NEILL - 8.