Serves: 6 Preparation: 30 minutes

3 lb. chicken breasts
1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. paprika
3 tbsp. butter
1 tbsp. oil
1/2 c. finely chopped onion
1 1/2 c. canned sliced black olives
1 1/2 c. heavy cream
2 chicken bouillon cubes
1 1/2 tsp. tomato paste
Fresh mushrooms (optional)
Rice or noodles

Bone chicken breasts. Cut each breast into 3 pieces crosswise and then length into strips of 1 1/2 inches wide. Drain olives. Mix flour, salt and paprika together. Lightly coat chicken strips with flour mixture. Melt butter in skillet, add oil and heat. Brown chicken lightly, one layer at a time and cook second side. Remove chicken from skillet. Add onion and saute lightly. Return all chicken to skillet. Add olives, cream, bouillon cubes and tomato paste to chicken. Cook gently for 10 minutes, stirring constantly. Serve with noodles or rice.