Ingredients:
Pan drippings from fried/sauteed chicken
1 tsp ThickenThin not/Starch * OR
1 Tbsp potato starch*
1/8 tsp. paprika
1/2 Cup chicken broth
1/2 Cup heavy cream
salt and pepper to taste
Scrape pan drippings from skillet after draining off any excess of oil. Pour broth in
skillet set to simmer, stir and allow to reduce. Add thickener (your choice — see
note below) to cream in separate bowl and mix well. Pour slowly into skillet, stirring
constantly and add paprika, salt and pepper to taste. When thickened to desired
consistency, pour from skillet into gravy boat and serve. (If mixture becomes too
thick, simply thin with a bit of water and stir till smooth.)
* ThickenThin not/Starch is a non-starch vegetable gum thickener from
ExpertFoods with only 1.5 grams per tsp (all fiber) and lots of thickening power.
However, some people notice an "artificial" taste in things it's in. If you can afford
the carbs, 1 tbsp potato starch is a good value (8 grams per tbsp for entire recipe.)
Makes 4 servings.
If using ThickenThin not/Starch: 1 net gram of carbohydrate per serving.
If using potato starch: 5 net grams of carbohydrate per serving.
