Chicken with Mushrooms in Paprika Sour Cream Sauce
Chicken provides complete protein, while mushrooms add potassium and make the dish more filling without grains or flour. Sour cream softens the paprika and turns the sauce into a richer gravy. It is a good hot keto option for anyone who likes gentler creamy flavors.
Cut the boneless skinless chicken thigh (900 g) into large pieces. Slice the mushrooms (300 g) and the onion (60 g).
Heat the olive oil (30 g), cook the onion (60 g) for 3 minutes, then add the chicken thigh (900 g) and cook for another 5 minutes. Add the mushrooms (300 g) and fry for 6 minutes more, until they noticeably shrink.
Add the paprika (3 g), pour in the water (250 g), season with the salt (7 g) and black pepper (1 g), and stew under a lid for 20 minutes. Mix the sour cream (200 g) with xanthan gum (1 g), stir it into the sauce, and warm it for 2-3 minutes without a hard boil.
Serve the dish hot while the sauce stays thick and smooth. If you want a stronger paprika note, let the pan rest under a lid for another 2 minutes before serving.
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