6 boneless breasts
2 c. tomato juice
1 med. onion, chopped
1/2 lb. mushrooms, sliced & sauteed
2 tbsp. vinegar
2 tbsp. sugar
Garlic powder
Oregano
Basil
1 c. grated Romano cheese
2 tbsp. chopped parsley
Flour
4 tbsp. oil

Dredge chicken in flour and brown in fry pan in oil. Pour tomato juice over chicken. Sprinkle with vinegar, sugar, garlic, oregano and basil. Spread onion and sauteed mushrooms over chicken. Sprinkle with 4 tablespoons Romano cheese and top with chopped parsley. Cover and simmer 45 minutes. Remove chicken to serving platter and top with remaining cheese.

This recipe is quick, easy and delicious! May be reduced for small portions!