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Chicken Paprikash

by Pam

a low-carb dish - 62.8 g carbs total
6 servings at 10.5 g carbs per serving

one wholefryer chicken, cut into serving-sized pieces
one medium  onion, sliced
2 clovesgarlic, minced
20 freshmushrooms, sliced (Jon's note: I am guessing about 5 cups sliced)
2 Tdry sherry (not cooking sherry!)
2 Tolive oil
one Csour cream
2 Tpaprika (if this is too spicy, use Hungarian paprika)

Preheat oven to 375 degrees F.

Over medium heat in large saucepan, heat olive oil. Saute the onions and garlic in the olive oil.

Add mushrooms, then sherry. Cook, stirring, for 3 to 5 minutes to burn off alcohol from sherry. Remove from heat.

Add sour cream and paprika, stirring well.

Place chicken pieces in baking dish. Result will be more moist and tender if the chicken pieces are fairly close together in pan. Top with the paprika mixture.

Cook in 375° F oven for one hour, or until chicken is done.

You can serve this with noodles or homemade spaetzel, but add the carbs and sodium!

Sodium content in milligrams
one whole   fryer chicken   488
one onion 4
2 cloves garlic 2
20 fresh mushrooms 10
2 T dry sherry 2
one C sour cream 96
2 T paprika 6
Recipe total = 608 mg

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