3 tbsp. butter
2 tbsp. olive oil
8 chicken breasts, skinned and boned
1 med. onion, chopped
1/4 c. flour
1 1/2 c. chicken broth
3/4 c. tomato juice or V-8
1/4 c. dry sherry
2 tbsp. parsley
1/4 tsp. salt
1/4 tsp. pepper

Heat oil and butter in large skillet. Add chicken and brown on both sides. Remove from pan. Add onion to pan drippings; saute until tender. Add flour, cook 1 minute, stirring constantly. Gradually add the chicken broth and tomato juice; cook over medium heat; stirring, until thickened and bubbly. Stir in sherry, parsley, salt and pepper. Add chicken to broth mixture; cover. Reduce heat and simmer 30 minutes until chicken is done. Serve on rice or noodles. Serves 8.