4 boneless, skinless chicken breasts
3 tablespoons butter
2 tablespoons olive oil
1 medium onion, finely chopped
1-1/2 cups chicken stock
1/2 cup tomato juice
1/2 cup diced tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup sherry
2 tablespoons chopped parsley

Cut chicken breasts in half. In large fry pan, place butter and olive oil and heat. Add chicken and brown on both sides for 10 minutes each. Remove chicken; add onions and stir-fry for 1 minute. Stir in flour and slowly add chicken stock. Continue stirring, add tomatoes and juice; bring to boil and sprinkle with salt and pepper. Return chicken to pan, add sherry and parsley. Cover and simmer for about 30 minutes until fork tender. Recipe from Blue Seal Boneless Chicken Breast package, 1988.