Here's how
Trim chicken of excess fat and sinew. Cut into bite-sized pieces.
1 Coat chicken pieces with flour by shaking together in a plastic bag. Heat half the butter and oil in a large frying pan, add chicken in small batches and cook over medium heat for 5 minutes or until chicken has browned. Drain on paper towel.
2 Heat remaining butter and oil in the same pan. Add onion and garlic and cook over medium heat for 2 minutes or until onion has softened. Add the mushrooms and cook for 1-2 minutes, or until tender. Remove from heat. Add paprika and cooked chicken; stir to combine.
3 Combine tomato paste with stock in a small bowl; add to pan, stir until well combined with chicken mixture. Season to taste. Return to heat; bring to boil, reduce heat and simmer, cov-ered, for 5 minutes or until chicken is cooked through. Stir in sour cream and warm through do not boil. Serve sprinkled with parsley.

Storage time: This is best eaten on the day it is made.

Source: Herbs and Spices Cookbook (Murdoch Books)