Mediterranean Chicken

My husband starts things and doesn't finish them.
Sound like any other husband on the planet? Yup!

He is insane about loose change. Seriously, I will go in my purse looking for a quarter (or whatever) just to find out that I was robbed.
Does it count as being robbed when you know it was the person you swore "till death do us part" to?

We have different containers in different places all over the house for change. Dimes go here, quarters here, and everything else, over there.

So, he has decided that it is time to roll them and bring them to the bank.
He made piles. Gathered up coin rolls. And there it all still sits.

Drive me nuts!

Whateves, I refuse to touch them. Currently I am cleaning around said coin piles.
It's been 3 whole days!.
That "death do us part" issue might come up sooner than we had planned!

Ingredients:

½ Cup olive oil

2 Medium sized onions (sliced thin)

6 Garlic cloves (minced)

2 Cups tomato juice

½ Cup sherry

1 Tsp salt

¾ Tsp paprika

4 Boneless, skinless chicken breast

½ Cup all purpose flour

Directions:

1. In large frying pan, heat ¼ cup olive oil

2. Add onions, turn heat down to low

3. Add garlic and cook until onions are clear

4. Add tomato juice, sherry, ½ tsp salt, and ½ tsp paprika

5. Pound chicken breasts until about ½ inch thick

6. Whisk flour, ½ tsp salt, ¼ tsp paprika together

7. Dip chicken breasts in flour mixture

8. Preheat oven to 350

9. Heat remaining ¼ cup olive oil

10. Add chicken to oil and cook for 3-4 minutes on each side

11. Place chicken in a 9x13 pan. Cover with sauce.

12. Bake for 20 minutes.

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This recipe was shared with:
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