Heat the butter and oil in a large frying pan and fry the onion for a 2-3 minutes.
Then add the chicken and cook until nicely coloured (by this time your onion should have also softened).
Next add the mushrooms and the wine and cook until the wine has reduced by half. Now add the stock and simmer for about 5 minutes.
Add the soured cream, paprika, salt, pepper and parsley and bring to the boil. Remove from the heat and serve immediately.
