1 (3 lb.) fryer or chicken breasts
2 tbsp. butter or olive oil
1 tsp. seasoned salt
Lots of onion powder
1 tsp. oregano or sweet basil
1 (12 oz.) can frozen pineapple orange concentrate
1 c. dry vermouth
1 tbsp. cornstarch
1/4 c. water
1/4 c. chopped onion
1/2 c. chopped walnuts

Saute' chicken in butter until brown. Sprinkle with seasoned salt and either oregano or basil. Add frozen concentrate and vermouth, blending into the pan and its juices. Cover and simmer 30 minutes.

Blend cornstarch and water, stir into pan juices until slightly thickened.

Place breasts and juices into a 9 x 13 inch baking dish. Sprinkle with onions and previously toasted walnuts. Bake an additional 15 minutes.