|Whole chicken breasts||2 , skinned and boned (4 Halves)|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Yellow onion||1 Medium, peeled, finely chopped|
|Mushrooms||1⁄3 Pound, sliced|
|Paprika||1 1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Dry sherry/Water||3 Tablespoon|
|Sour cream/Plain yogurt||1 Cup (16 tbs)|
1. Cut each half chicken breast crosswise (against the grain) into 10 or 12 strips. Melt the butter in a heavy 12-inch skillet over moderately high heat. Add the chicken and sprinkle with the salt. Cook for 2 minutes, stirring constantly. Add the onion, mushrooms, and paprika, and cook 2 minutes longer, continuing to stir. Add the water. Reduce the heat to moderate, cover, and cook an additional 2 minutes.
2. Meanwhile, combine the flour and sherry in a small bowl. Add the mixture to the skillet and cook, stirring rapidly, until the mixture thickens—about 1 minute.
3. Add the sour cream and stir until heated through. Do not let the mixture come to a boil. Serve over rice.