1 sm. onion, sliced and separated into rings
1 tbsp. butter
1 c. vegetable juice cocktail
2 tbsp. snipped parsley
1 tbsp. cornstarch
1/4 tsp. dried marjoram, crushed
1/4 tsp. dried basil, crushed
2 whole sm. chicken breasts, skinned and halved lengthwise
2 tbsp. grated Parmesan cheese

In a saucepan cook onion in butter until onion is tender, but not brown. Combine vegetable juice cocktail, snipped parley, cornstarch, marjoram and basil; stir into onion mixture. Cook and stir 1 to 2 minutes more.