Sherry and the Devil Chicken 

I like to serve this over noodles, though it is also good with rice. I've used spagetti, bowties, egg
noodles.. all good. You want to start the water boiling. Add some salt to the water and a little olive oil
to the water so the noodles don't stick. The timing is to put the noodles in about ten minutes before you
finish making the chicken so they are done at the same time. To date I have never gotten this right. Usually
I totally forget to even make the noodles.. heh.. I would probably put the noodles in at the same time you
start the chicken. 

Take some chicken breasts and coat them with spicey/dijon mustard. I usually slice the chicken into strips
first. I've also used melted butter on the chicken instead of mustard. Bread them with seasoned breadcrumbs,
Italian style preferred. You can add salt, pepper, or other seasonings if you think the breadcrumbs aren't
seasoned enough, I add a bit of oregano and basil. 

In a hot skillet melt some butter.. add sliced onions and crushed fresh garlic and saute until the onions
are almost clear.. I also add mushrooms and occasionally broccoli.. Add the chicken and let it cook on both
sides until they are done.. cut open to be sure it isn't raw inside....also don't let the chicken burn. take
out the Chicken and keep warm. Add more butter.. and about 1/2 cup cooking sherry or more if you like more
sauce.. white cooking wine could be used as well... keep the heat about medium and stir the wine in a
bit...let it simmer until it thickens up.. this can take a little while.. If I'm makeing extra sauce, I'll
usually take some of the breadcrumbs I used to coat the chicken and sprinkle in to help thicken things. Not
to much mind you. Then when it as thick as you want.. pour the sauce over the chicken and noodles.  
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I also have altered this recipe by removing the mustard and bread crumbs, substituting white wine, and
adding a little lemon to make a nice lemon chicken.