Heat the oil and butter, non-stick frying pan over a medium heat. Add the mushrooms, onions and garlic fry for around 5 minutes, or until lightly golden-brown. Remove from the pan and set aside.
Return the pan to the heat and fry the chicken for 8-10 minutes, or until lightly browned and cooked through.
Add the wine and stir until all the wine has evaporated.
Return the mushrooms and onions to the pan, add the tomato purée and paprika and stir together.
Add the stock bring to a boil then lower the heat and then reduce by a third. Add the soured cream and parsley and cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened.
Seasoning to taste. Serve with plain boiled rice, green veg and warm buttered French baguette.
