1

In Dutch oven over medium heat, sauté onion in butter and oil for 4 minutes. Sprinkle flour and paprika over onions. Cook and stir for 1 minute. Stirring, add half and half, sherry, 3 t. bouillon, thyme, salt and pepper. Continue to stir and bring to a boil. Boil until slightly thickened. Add chicken. You can refrigerate the mixture at this point.

2

Peel and de-vein shrimp. Rinse and drain well.

3

In large bowl toss mushrooms with lemon juice. Refrigerate.

4

45 minutes before serving, add mushrooms to the chicken mixture. Cook over low heat until heated through. Don't boil.

5

Bring water water and 3 t. bouillon to boil. Add shrimp and return to a boil. Reduce heat to low and simmer 2-3 minutes. Stir shrimp into hot chicken mixture and serve over rice.