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.