3 lbs. chicken breast
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 pkg. dry onion soup mix
1/2 c. sherry
1 clove garlic, minced
1/2 c. toasted, slivered almonds
3/4 c. sour cream

Place chicken in a microwave-safe dish with the meatiest parts to the outside of the dish. Combine the 3 soups, sherry, and garlic in a bowl. Coat chicken with sauce. Cover with plastic wrap. Cook 10 to 12 minutes on HIGH. Rearrange less cooked portions to outside. Cook on 70% power 15 to 18 minutes or until chicken is fork tender. Allow to stand covered 10 minutes. Remove chicken and add 3/4 cup sour cream to gravy. Garnish with toasted almonds.