4 sm. chicken breasts
2 tsp. salt
1 tsp. pepper
1/4 c. plus 2 tbsp. butter
1/2 c. California dry sauterne or other white table wine
1/3 c. finely chopped onion
1 c. dairy sour cream
1/4 c. sliced pitted ripe olives
1/4 c. chopped fresh chives

Remove skin from breasts; sprinkle chicken with salt and pepper. Melt 1/4 cup butter in skillet. Add chicken and saute carefully until golden, turning occasionally. Pour wine over chicken carefully, leaving breasts whole. Remove to heated serving platter and place in warm oven. Add 2 tablespoons butter and onions to skillet; saute until soft, stir in sour cream and olives. Heat gently, but do not boil. Add chives and pour over chicken. Serve over rice or small new potatoes.