Easy Chicken Stroganoff

So, I hate it when I ask someone for a recipe and they say, "I just sort of throw things together -- I don't really have the exact measurements." I'm not really a make-it-up-as-I-go kind of gal (perhaps it's because I'm fairly inept in the kitchen) so don't hate me, but this is one of those recipes. It really is easy and hard to screw up so here it is:

• Chicken breasts (3-6, depending on size and how many you're feeding)
• Olive Oil (1-2 T.)
• Onion (small onion, finely diced)
• Garlic (1-2 cloves, finely diced)
• Cream of Mushroom Soup (About 1 can; for 3 chicken breasts, I'd probably use about 3/4 can)
• Sour Cream (About 1 cup; approximately the same as above for Cr. of Mushroom)
• Salt and Pepper to taste

Directions:
Cut chicken into bite-sized pieces.
Heat oil in a skillet on medium heat and add diced onion and garlic. When onion is almost fully cooked, add chicken and cook through.
Add cream of mushroom soup and sour cream to chicken and cook on low heat, stirring occasionally, until blended well together and warmed through.

Serve over rice or egg noodles.

Obviously this recipe can be totally altered depending on your taste preference but I think I end up using equal parts soup and sour cream (I think!). Good luck!