leilani21
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Do the prep work first. Wash and cut all the veggies (mushrooms thickly sliced, onion and bell peppers into thin strips) and cut chicken breasts (into thin strips).
Heat 2 TBS olive oil in a large pan on medium-high heat. Add the chicken breast pieces and season with salt/pepper and Montreal chicken seasoning, to taste.
Cook the chicken until it cooks all the way through and gets golden on the outside. Then add in the onion, mushrooms, bell peppers, and cook until the onion is soft and translucent and all vegetables are soft and cooked through well.
Add in 1.5 heavy cream and 2 TBS "Better Than Bouillon" chicken paste (or 1 chicken bouillon cube). Bring to a boil and simmer for 5 minutes.
Stir in the sour cream, sprinkle in 1 tsp paprika and ¼-½ tsp cayenne pepper. Turn burner off and mix well. The cream should be a creamy, slightly thick consistency. If it's not thick, give it 10-15 minutes to stand and it will thicken up!
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