Brown the chicken in oil over medium heat; usually 15 minutes to half hour, turning it every 5 minutes or so. Drain out as much of the oil as possible.

Add the sour cream and soup, mixing it so that it's blended together and covers the chicken. Lower the heat and simmer for 30 to 40 minutes; the sauce will thicken a bit, but probably not much. Stir occasionally.

Cook some pasta (rotini works well) and stir it into the sauce with the chicken when ready to serve. To reheat, just add a little bit of milk to the sauce and microwave for 3 minutes.

This might not sound like an exciting dish, it is a wonderful meal. Also slice up fresh mushrooms, saute them in butter, and add them to the sauce near the end of the cooking time.