8 slices bacon

1 tablespoon paprika

¼ cup butter

1 ¼ cups cultured sour cream OR coffee cream and 1 tablespoon lemon juice

4 pieces frying chicken

salt

boiled rice

Fry the bacon in a large skillet over low heat for 8-10 minutes, or until evenly browned, turning occasiona.11y. Remove from the pan and keep warm. Fry the chicken pieces in the bacon fat and the butter until they are golden, then add a little hot water, and simmer until they are quite tender. Season with salt and paprika. Add the cream gradually, stirring constantly, until the sauce thickens. Put boiled rice in the center of a dish, layer the bacon over it, then cover with the chicken.