Chicken Paprikash

Making my Paprikash with real sour cream is one of the great joys of low-carbing!

YIELD: 4 servings, each with 7 grams of carbohydrates and 1 gram of fiber, for a total of 6 grams of usable carbs and 53 grams of protein.

INGREDIENTS:

• 3 tablespoons butter
• 1 cut-up broiler-fryer
• 1 small onion
• 2 tablespoons paprika
• 1/2 cup chicken broth
• 1 cup sour cream
• Salt or Vege-Sal and pepper

INSTRUCTIONS:

1. Melt the butter in a heavy skillet, and brown the chicken and onions over medium-high heat.
2. In a separate bowl, stir the paprika into the chicken broth. Pour the mixture over the chicken .
3. Cover the skillet, turn the burner to low, and let it simmer for 30 to 45 minutes.
4. When the chicken is tender and cooked through, remove it from the skillet and put it on a serving platter. Stir the sour cream into the liquid left in the pan, and stir until smooth and well blended. Heat through, but do not let it boil, or it will curdle. Salt and pepper to taste, and serve this gravy with the chicken.

NOTE:

• Be sure to serve plenty of Cauliflower Puree with it, to smother in the extra gravy!