1 1/2 tbsp. butter
1 1/2 tbsp. cooking oil
1 c. chopped onion
2 tsp. - 2 tbsp. paprika
1/2 tsp. salt
2 c. chicken stock or chicken bouillon (if using bouillon, reduce salt amount)
Deboned chicken cut into chunks (enough for 4 - 6 servings)
1 c. mushrooms, drained
1 tsp. flour
1 c. sour cream

Melt in pot: 1 1/2 tablespoons butter, 1 1/2 tablespoons oil. Add chopped onion and paprika (to your own taste). Simmer until golden brown. Add salt and chicken broth. Bring to boil. Add chicken. Reduce heat. Cover and simmer 1 hour. Stir 1 teaspoon flour into 1 cup sour cream. Stir slowly into pot. Heat 5 minutes. Do not boil. Serve at once over egg noodles or with dumplings Add more flour for thicker gravy.