Chicken with Mushroom and Paprika

1 T olive oil
4 chicken breasts
1 onion, sliced thinly
80g mushrooms, sliced thickly
½ t sweet paprika
½ C sour cream
1 T lemon juice
1/3 C chicken stock
2 T dill pickles, finely chopped
1 T fresh coriander leaves, finely chopped

Heat oil, cook chicken until browned both sides and cooked through, remove and keep warm. Cook onion until soft, add mushrooms, paprika until soft. Add cream, juice, stock, pickles, stir until hot (do not boil). Stir in coriander, serve over chicken.