Pollo la Crema

•    2 tablespoons olive oil
    •    4 cups boneless chicken breasts , cut in strips
    •    1 sweet onion , cut in half lengthwise and sliced
    •    2 cups fresh mushrooms , sliced fairly thick
    •    1 tablespoon paprika (or more if desired)
    •    2 tablespoons chicken base
    •    1 cup heavy cream (Mexican cream works best)
    •    2/3 cup sour cream
Directions:
    1.    Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
    2.    Add cream, mushrooms, paprika & chicken base.
    3.    Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
    4.    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.
    5.    Serve hot with warmed flour tortillas and Spanish Rice.