Method

1. Melt butter in a large saucepan on medium heat. Sauté mushrooms, onion and garlic for 4-5 minutes, until tender.
2.Add chicken, cook on high heat for 5 minutes or until brown. Stir in paprika.
3.Pour wine and stock over chicken. Bring to the boil and cook for 2-3 minutes, until liquid is reduced by half.
4.Reduce heat to low.
5.Stir in sour cream, tomato paste, and sauce. Simmer for 1-2 minutes, until heated through. 6.Serve over cooked fettuccine.