Chicken in Sour Cream Sherry Sauce. 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. Note: I've made this without the onions and with a can of sliced mushrooms added and it was equally delicious.

Green Beans with Wine and Garlic. Saute trimmed and washed green beans in 1 Tbs butter and 1 Tbs oil for a few minutes while you peel and mince a clove or two of garlic. Add the garlic and continue cooking for about 5 minutes. Add a spoonful of chicken bouillion and 1/2 cup white wine. Bring to a simmer and cook for 5 more minutes, until done to the point you like green beans done!