Chicken Paprika

The first time I made this dish, Dr. Atkins was enchanted and full of praise. I hope you receive the same kudos when you serve it.

PREP TIME: 10 MINUTES • COOK TIME: 20 MINUTES
4 SERVINGS

• 2 tablespoons butter
• ¼ cup olive oil, divided
• 1 cup finely chopped onion
• 1 chicken (about 3 pounds), cut into 8 to 12 pieces
• 1 tablespoon Hungarian paprika (available at specialty-food stores)
• salt and pepper to taste
• ¼ cup reduced-sodium chicken broth
• ¼ cup white wine
• ½ cup sour cream
• 1 large egg yolk

1. Heat the butter and 2 tablespoons of olive oil in a skillet over medium-high heat. Add the onion and cook for 3 minutes. Add the chicken pieces, skin side down, and cook for 5 minutes on each side. Add the paprika, salt, pepper, and remaining 2 tablespoons of olive oil, and cook, stirring, for 2 minutes.

2. Bring the chicken broth and wine to a boil in a small saucepan. Whisk together the sour cream and egg yolk in a bowl. Slowly add the broth-wine mixture to the egg mixture, whisking until smooth.

3. Pour the sauce over the chicken in the skillet. Cover and simmer for 10 minutes. Serve immediately.

PER SERVING

carbs: 6 grams; Net Carbs: 5 grams;
fiber: 1 gram; protein: 60 grams; fat: 59 grams; calories: 812

PHASES 1–4