Wash the chicken breast, pat them dry and cut them into thin strips.

Heat a large pan over high heat. Add a small splash of frying oil and cook the chicken breast until it's lightly brown, but not yet cooked through. Take out and set aside.

Reduce the heat to medium and add the onion and garlic to the pan. Cook until lightly brown.

Add the mushrooms, mustard and tomato paste. Cook for 2-3 minutes stirring gently.

Dust the flour over everything and then deglace the pan with the white wine.

Add the cream, rosemary and paprika stirring frequently. Add salt and pepper to taste and let it cook for 3-4 minutes.

Return the meat back to the pan and cook everything together for 5-6 minutes or until the meat is cooked through and the sauce is creamy.

If the sauce is too thick, add a splash of water in the end.

Serve with rice or potato fritters.