Saute 2-4 boneless skinless chicken breasts in 1 Tbs olive oil and 1 Tbs butter until browned on both sides, then put them in a greased/buttered baking dish with a lid. Slice up an onion and saute until softened. (You can leave this out if you’re not partial to onions.) Put the onions on top of the chicken. Mix together a can of cream of chicken or mushroom soup, 1/3 cup milk, and 1/3 cup sherry. Pour over the chicken and onions. Cover and bake at 325 for an hour. Remove the chicken and stir in 1/3 cup sour cream. Serve over rice or noodles.