2 lg. chicken breasts (remove skin and debone)
Flour for dredging
2 onions, minced
2 tbsp. parsley
1 c. chopped mushrooms (fresh)
2 c. cream or half and half
4 tbsp. sour cream
Caraway seeds
1/4 c. white wine
Paprika
2 cloves garlic, crushed
2 tbsp. butter for frying

Pound chicken between waxed paper until about 1/4 inches thick. Cut chicken into 2 or 3-inch pieces. Marinate in lemon juice for 2 hours; drain and wipe dry. Dredge in flour. Brown in well-buttered skillet. Sprinkle with caraway seeds. Salt and pepper lightly.

Saute onion and garlic for about 10 minutes or until soft; add mushrooms last. Pour over chicken. Add cream and sour cream and parsley. Simmer until it thickens. (DO NOT BOIL.) Sprinkle with paprika. Best served with mashed potatoes.