Pan drippings from fried/sauteed chicken
1 tsp ThickenThin not/Starch thickener
= (or 1 tbspn potato starch)
1/8 tsp paprika
1/2 cup chicken broth
1/2 cup heavy cream
Salt, to taste
Freshly-ground black 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 comments 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.)
This recipe yields 6 servings; if using ThickenThin not/Starch: 1 carb gram per serving. If using potato starch: 5 carb grams per serving.
Comments: ThickenThin not/Starch® is a non-starch vegetable gum thickener from ExpertFoods with only 1.5 grams per teaspoon (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 tablespoon potato starch is a good value (8 grams per tablespoon for entire recipe).