Soak chicken breasts in olive oil and 2 tbs of fresh pouring cream, season with salt, pepper and paprika (optional). Place in an oven-proof dish and set aside.
Brown onions, mushrooms and garlic in butter over meidum heat in a wok or skillet for a few minutes, until the onions are clear to golden brown. Add the white wine, remainder of the cream, and allow to simmer until thickened (approximately 10-15 mins).
Once the sauce is done, pour over chicken and bake at 356 degrees F (180 deg C) (uncovered) for approximately 1 hour, or until the chicken is tender, stirring occcasionally.
Serve with vegetables of your choice.
Submitted by: CJ
