I like to think of myself as more of an artist in the kitchen. I can't be bound my measuring devices. So- there won't really be measurements here.
1. Turn on Broiler
2. Cook chicken in pan with olive oil.
3. Dump 2 cans on Campbells (or whatever) Onion Soup in Pyrex- add 1.5 cans of water (each can usually calls for one each, I'm making up for this with Sherry and the chicken juice.)
4. When chicken is cooked (165 degrees internal temp or juices run clear...usually I cut one piece and use my eyeballs.)
5. Dump in about a 3 count pour of Sherry and cook off for about three-ish minutes.
6. Dump frying pan of chicken into soup pyrex mixture. Throw it all in the oven- 5 minutes (to warm the soup.) I put it on the shelf closest to the broiler.
7. Open oven and empty contents of shredded Gruyere on top or chicken onion mix.
8. Broil for five-ish more minutes- but keep an eye on that ish. Broilers can be tricky.
9. Slice mutli-grain bread to serve with- I'm SURE you could put it in french onion soup style, but I liked it to dip.
10. Pull out and serve- but take head! This is HOT.
Salt and pepper to taste- this was an AWESOME freakin' dinner.
BOOM.
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