Garlic Chicken in Sherry Sauce

6 boneless, skinless chicken breasts, cut into thirds
1/3 cup all purpose flour
2 Tablespoons vegetable oil
2 Tablespoons butter
1 clove garlic (or more if desired), crushed
1/2 cup sliced celery
1/4 cup dry sherry (can also use white wine, red wine or vermouth)
1 can Campbell's chicken and rice soup
Steamed rice, noodles, mashed potatoes

Melt butter in a large frying pan.  Add oil.  Saute garlic in pan for 1 minute.  Coat chicken pieces in flour.  Place in frying pan and saute until lightly browned on both sides.  Once browned on both sides, remove the chicken from the pan and set aside.  Add celery to the skillet and cook until tender, stirring occasionally.  Stir in soup and sherry, scraping the bottom of the pan.  Return the chicken to the pan.  Reduce the heat to low and simmer for 15 minutes or until the chicken is tender. 

Serve chicken with the sauce over rice, noodles or mashed potatoes.

Baked Dutch Apple Pie

1Keebler® Ready Crust® Graham Pie Crust  (if you want a pie that is less sweet, use a regular pie crust.  I use the Pillsbury ready made pie crust)

1egg yolk, slightly beaten

5 1/2 cups peeled and thinly sliced cooking apples (granny smith, cortland, macintosh, rome)

1 tablespoon lemon juice*

1/2 cup granulated sugar

1/4 cup packed brown sugar

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

Topping

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup packed brown sugar

1/3 cup butter

Directions

1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 375°F for 5 minutes.
2. Sprinkle apples with lemon juice. In large bowl stir together 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, cinnamon, salt and nutmeg. Add apples. Gently toss until coated. Spoon into crust.

3. In small bowl combine 3/4 cup flour, 1/4 cup sugar and 1/4 cup brown sugar. Cut in margarine or butter until crumbly. Sprinkle over apples.

4. Bake on baking sheet at 375°F about 50 minutes or until topping is golden and filling is bubbly. Serve warm or at room temperature.

*NOTE: Omit lemon juice if apples are tart.