1. Heat 1 tablespoon or 15 milliliters of butter in a large skillet over medium heat, which is approximately 180 degrees Celsius or 350 degrees Fahrenheit.

2. Add the sliced onion and cook until softened, about 5 minutes.

3. Add the garlic and cook for 1 minute, until fragrant.

4. Add the chicken breast fillets and cook until browned, about 5-6 minutes per side.

5. Remove the chicken from the skillet and set aside.

6. In the same skillet, add the remaining 2 tablespoons or 30 milliliters of butter.

7. Once melted, add the mushrooms and cook until tender, about 5 minutes.

8. In a small bowl, whisk together the soy sauce, tomato puree, paprika powder, and beef broth.

9. Pour the mixture into the skillet and stir to combine.

10. Bring to a simmer and cook for 2-3 minutes.

11. Add the crème fraiche to the skillet and stir to combine.

12. Bring to a simmer and cook for an additional 2-3 minutes, until the sauce has thickened.

13. Add the cooked chicken back to the skillet and stir to coat with the sauce.

14. Cook for an additional 2-3 minutes, until heated through.

15. Serve the chicken and sauce over steaming hot rice, with a side of tangy yoghurt.