2 lbs. boneless, skinless chicken breasts, cut in bite size pieces
Flour (about 1 c.)
Olive oil (just enough to brown chicken in)
Mary's Seasoning (Mary's Kitchen Port) to taste
Paprika to taste
2 chicken bouillon cubes
1 lg. can mushrooms
1 pt. sour cream

Flour chicken in flour and Mary's Mixture. Brown in olive oil, add liquid from mushrooms and about 2 cups water. Stir in bouillon. Cook slowly about 15 minutes. Add mushrooms, sour cream and paprika to taste. Serve on brown or wild rice.