CREAMY SWISS CHICKEN

Steps:

• pour yourself a (not-for-chicken) glass of the white wine. preheat the oven to 350. prepare a baking pan with some non-stick spray or butter or other destickifier. get it out of your way for now. smash 1/2 package of the prepared croutons into crumbs. (put the croutons in a tough ziplock baggie and give to a disgruntled child or partner for crouton therapy if you can; this results in the best crumbs.) don't even mess with the chicken until you've made the sauce stuff so you won't get everything all chickeny and have to keep washing your hands and wiping the counter. :) combine sour cream, soup, wine, and all seasonings in a bowl and whisk together until creamy. make sure this mixture isn't too runny. if it is, just add more sour cream, of course. :D rinse off the chicken breasts and pat dry. salt and pepper them on both sides if you must. place them in the aforementioned baking pan. bless each breast with a slice of swiss cheese (more than one if you are CRAZY.) dump the bowl of creamy seasoned goodness over the cheezed breasts. get the bag of crouton crumbs back from the designated smasher and sprinkle all of them over the top of the breasts and the sauce. now, if you've had a really bad day or are just needing some butter, melt some butter and pour it over everything. you do not have to do this; the tastiness is independent of the butter. however. sometimes you just need some extra butter, you know? throw the pan and its delicious contents into the preheated 350 oven and set some kind of timer for 35-45 minutes, depending on how many breasts and how thick. yeeeah. pour yourself another glass of wine. when the timer goes off, the croutons are bronzed, the breasts are white throughout with no trace of translucence, and it smells like you want to bathe in it, proceed to devour. try to share. (that's why you made more than one, unless you only made one....)have a salad or something too.