3 lb. chicken breasts
1 1/2 tsp. salt
3 tbsp. butter
1/2 c. chopped onion
1 c. heavy cream
2 chicken bouillon cubers
1/4 c. flour
1/2 tsp. paprika
1 tbsp. oil
1 (7 oz.) can sliced mushrooms
1 1/2 tbsp. tomato paste (optional)

Bone and skin chicken breasts. Cut into bite-sized strips. Combine flour, salt and paprika. Lightly coat chicken pieces. Melt butter; add oil. Lightly brown chicken. Remove from pan. Add onion and saute lightly. Return chicken to pan. Add mushrooms, cream, bouillon cubes and tomato paste. Cook gently for 2-3 minutes, stirring constantly. Serve over rice or in patty shells. Serves 6-8.