Trudy’s Mediterranean Chicken
Sauce
½ cup olive oil, divided
3 medium-size onions, thinly sliced
6 garlic cloves, pressed
2 cups tomato juice
½ cup sherry
1 teaspoon salt, divided
¾ teaspoon paprika, divided
4 boneless, skinless chicken breasts
½ cup all-purpose flour
Make the sauce first. In a large frying pan, heat ¼ cup olive oil over medium heat until it shimmers. Add the onions and immediately turn the heat to low. Stir and cook the onions for 1 minute, then add the garlic. Stir and cook over low heat until the onions are soft and translucent. Add the juice, sherry, ½ teaspoon salt, and ½ teaspoon paprika. Stir and cook until the mixture bubbles. Cover and keep over low heat while you prepare the chicken breasts.
Rinse the chicken breasts and dry them thoroughly with paper
