Chicken with Garlic Sauce

By ezunich

Ingredients

• 3 to 4 pounds skinned chicken pieces
• 4 cups water
• 1 1/4 tsp salt, divided
• 2 garlic cloves, crushed
• 1 tbs white vinegar
• 1/4 cup butter or margarine
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 2 tbs butter or margarine, melted
• 1/4 tsp paprika
• Hot cooked rice or egg noodles

Preparation

Step 1

Bring chicken, 4 cups water, and 1 teaspoon salt to a boil in a Dutch oyen. Reduce heat, and simmer 30 minutes or until done. Drain, reserving 3 cups broill. Cover chicken, and keep warm.

Combine crushed garlic and remaining 1/4 teaspoon salt, forming a paste; stir in vinegar.

Melt 1/4 cup butter. Whisk in flour; cook oer medium heat, whisking constantly, 1 minute. Gradually whisk in reserved broth and garlic mixture; cook 5 minutes or until smooth and slightly thickened. Gradually whisk 1/2 cup hot broth mixture into eggs, whisking constantly. Cook 3 minutes or until mixture reaches 160°. Spoon sauce over chicken.

Stir together 2 tablespoons butter and paprika; drizzle over sauce. Serve with rice or egg noodles.