In a Dutch oven over medium heat, sauté the 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 teaspoons bouillon, thyme, salt and pepper. Continue to stir and bring to a boil. Boil until slightly thickened. Add chicken and reduce heat to low.
In a large bowl toss the mushrooms with the lemon juice.
Add the mushrooms to the chicken mixture. Simmer over low heat until the mushrooms are softened and heated through, about 15 minutes.
In a medium saucepan, bring the water and 3 teaspoons bouillon to boil. Add the shrimp and return to a boil. Reduce heat to low and simmer 2 to 3 minutes; drain. Stir the shrimp into the hot chicken mixture and serve over rice.
Notes
If preparing this recipe as GLUTEN FREE, be sure to use bouillon that is GF, and do not use the flour- instead use either GF flour or cornstarch to thicken.