From "Cooking Without a Grain of Salt." Chicken in the style of a paprikash or stroganoff. It uses such a small amount of sour cream that the amount of phosphorus is slight. If you prefer a spicier dish, you might want to use 1 teaspoon of hot paprika and 1 teaspoon of the mild.
2 1/2-lb. frying chicken, cut into serving pieces 1/4 cup olive oil 1/2 cup flour 1/2 teaspoon pepper 1/4 cup finely chopped onion 1/4 teaspoon thyme 2 teaspoons paprika 4 tablespoons sour cream
Wash and dry chicken. Heat oil in a skillet. Mix flour and pepper. Dredge chicken in flour mixture. Fry the chicken in the oil until brown. Remove and drain. Saute the onion in the oil until tender. Return chicken to pan and sprinkle with thyme. Cover and cook gently 30 minutes until done. Sprinkle the chicken with paprika. Stir in sour cream.