boneless, skinless chicken breast halves dredged in 1 tablespoon flour, sauteed in olive oil for four minutes each side until brown. While chicken is kept warm, add one chopped onion and four pressed grlic cloves in pan with 1 tablespoon olive oil, saute until onion is translucent. Add 0.25 cup white wine, deglaze the pan with a wire whisk, then add 0.5 cup diced tomatoes and 0.33 cup chicken broth. Simmer sauce and reduce to desired consistency. Add stemfree chopped basil leaves to sauce and return chicken to the pan to heat. Serve chicken with sauce over the top.

-- recipe courtesy of Leanne Ely, from 2005 edition Saving Dinner the Low-Carb Way.

In oddball news, the state Department of Licensing sent a letter telling me they sent my extinct vehicle registration info to a process server. The vehicle registration is for a car I imported from Canada and drove for one year before legally transferring title back in Canada, ten years ago. So there is no reason to suspect that this vehicle would still have a certain Washington plate. I called the process server and we hazarded the thought there could be a typo in the Vehicle Identification Number.

While messing around with a debt consolidation calculator I saw that the fixed-rate advance home equity line of credit I have has a ten-year term, and not 15 as I had thought. I made a payment to keep it current.