3 boneless, skinless chicken breasts, cooked (about 1 1/2 lb.), cut into chunks
1/2 stick (1/4 cup) butter
1 medium onion, diced
1/4 cup flour
1 tsp. salt
2 cups milk
2 egg yolks, beaten
4 tsp. paprika
1 can (4 oz.) mushroom stems and pieces, drained
1 cup sour cream
1 Tbsp. poppy seed
2 Tbsp. butter
8 oz. egg noodles
Melt 1/2 stick butter in skillet. Add onion and cook until tender. Blend in flour and salt. Remove form heat. Gradually add milk, stirring constantly. Stir 1/4 cup of sauce into egg yolks. Stir into remaining sauce and return to heat. Cook over med. heat until mixture thickens stirring constantly. Reduce heat to low and stir in paprika. Add mushrooms and chicken. Simmer 5 minutes. Stir in sour cream and heat just until sauce is hot. Cook noodles according to package. Drain and add 2 Tbsp. butter and poppy seeds. Serve chicken and sauce over noodles. Serves 6
Martha: This recipe came form an old Swif Food Guide cookbook. I have no idea as to how old this book is but I would guess around the 60-70s. I've never eaten this dish before now and found it really delicious, especially the sauce. When I took some to one of my food testers she was so excited. Apparently she hasn't had this dish in years. For future making of this dish I will eliminate the poppy seeds. They didn't seem to add anything to the flavor and I found myself having to brush my teeth twice to get them out. I also want to try serving this over rice, especially wild rice and maybe even a rice mixture. This is a dish that is not only easy to make but I think everyone that tastes it will love it.
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