4 chicken breasts, boned and skinned
1/4 c. port or dry sherry
1 bouillon cube
1/4 c. hot water
1/2 tsp. cornstarch
1/2 c. minced onions
2 tbsp. butter
2 tbsp. corn oil
1 tbsp. paprika
1/2 c. milk
Salt and pepper

Dissolve bouillon cube in the hot water; add cornstarch. Salt and pepper the chicken breasts to taste. Blanch onions in boiling water for a minute or so. Cook onions in a skillet with the butter, oil, and paprika over low heat for 10 minutes or until the onions get soft. Turn up the heat to medium and cook chicken breasts in onion and paprika mixture for 6 minutes, turning them over once in the middle. Remove the breasts from the skillet, leaving the paprika and onions. Make the sauce by adding the port/sherry, the bouillon, cornstarch, water mixture, and the milk to the skillet. Stir until the mixture boils and thickens. Serve.