1/2 tsp. salt
1/4 tsp. pepper
All-purpose flour
4 lg. skinless, boneless chicken breast halves (about 1 1/2 lbs.)
Salad oil
4 sm. onions, each cut into 6 wedges
1/4 c. dry sherry
1 env. chicken-flavor instant bouillon

About 30 minutes before serving: on waxed paper, mix salt, pepper, and 1 tablespoon flour; use to coat chicken breast halves. In 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook chicken-breast halves until golden and juices run clear when pierced with a knife, turning them once, about 8 to 10 minutes.

Remove chicken-breast halves to warm, large platter; keep warm. In drippings remaining in skillet add 1 tablespoon hot salad oil, over medium heat, cook onions until tender and golden, stirring frequently, about 15 minutes.

Meanwhile, in small bowl, mix sherry, chicken bouillon, 1 tablespoon flour, and 1 cup water until smooth. To onions in skillet, add sherry mixture. Over high heat, heat to boiling; boil 1 minute. Spoon sauce over chicken on platter. Makes 4 servings.