3 whole broiler-fryer breasts
1 1/2 tsp. salt
1/2 lb. mushrooms
1 c. sour cream
1/4 c. butter
1 med. chopped onion
1/4 c. dry sherry or water
1 tbsp. cornstarch
1 1/2 tsp. paprika

Remove breast bone and skin. Cut into strips. Add butter to skillet. Add chicken, sprinkle with salt. Cook, stirring 3 minutes. Add onions, mushrooms. Cook 2 minutes, stirring. Add sherry. Cover and cook 4 minutes. Blend cornstarch and tablespoon of cold water. Stir into skillet until smooth and thick. Stir in sour cream and paprika. Heat, but do not boil. Makes 6 servings.