2 sm. whole chicken breasts
1 tbsp. butter
1/2 c. sherry
2 tbsp. water
1/4 c. dairy sour cream French onion dip
Hot cooked rice

Skin chicken breasts. Brown chicken in butter. Season with salt and pepper. Add sherry. Cover and simmer 25 minutes. Remove chicken (keep warm). Add water to skillet, scraping browned bits from bottom of pan. Stir in onion dip until well blended. Serve on chicken on bed of rice.