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6 servings
Ingredients:
3 tablespoons canola oil6 skinless, boneless chicken breast halves - cut into bite size pieces1/2 large onion, chopped2 cubes chicken bouillon1 teaspoon mild paprika salt and pepper to taste1 (4.5 ounce) can mushrooms, with liquid3 tablespoons sour cream
Instructions:
In a large skillet over heat, heat oil and add chicken and onion.Season with bouillon, paprika and salt and pepper to taste.When chicken is almost cooked through, stir in the mushrooms.Cover the skillet and cook for 5 more minutes or until the mushrooms are tender and the chicken juices run clear.When chicken is done, stir in the sour cream and turn off the heat.Serve hot over rice or pasta.
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