3 lbs. chicken breasts
1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. paprika
3 tbsp. butter
1 tbsp. oil
1/2 c. chopped onion
1 1/2 c. pitted ripe olives
1 c. heavy cream
2 cubes chicken bouillon

Bone and skin chicken. Cut each breast into 3 pieces crosswise; then lengthwise into strips 1/2 inch wide. Drain olives and cut into quarters. Mix together flour, salt and paprika in bowl. Lightly coat chicken strips with flour mixture. Melt butter in large skillet. Add oil and heat. Brown chicken lightly on both sides. Remove chicken from pan. Add onion and saute lightly. Return all chicken to pan. Add olives, cream, bouillon cubes to chicken and cook gently for 2 or 3 minutes, stirring constantly. Serve in small patty shells.

Serves 6.