Heat oil in large frying pan. Saute chicken and
onion until chicken is no longer pink and onions
are translucent.
Add cream, mushrooms, paprika and chicken base.
Bring to a boil and simmer for 5 to 7 minutes or
until chicken is tender.
Remove from heat and stir in sour cream. Mixture
will be somewhat thin, but should be a creamy
texture like the consistency of a white sauce.
Serve hot with warmed flour tortillas and Spanish
Rice.
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