Chicken Breasts On Noodles
|Whole chicken breasts||3 , split|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Medium noodles||1⁄2 Pound, cooked|
|Mushrooms||1 Pound, chopped|
|Onion||1 Tablespoon, chopped|
|Chopped parsley||1 Tablespoon|
|Fine bread/Cornflake crumbs||1⁄2 Cup (8 tbs)|
|Milk||3 Cup (48 tbs), scalded|
|Whipped cream||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Mix a little of the 1/4 cup of butter with the noodles and arrange them in a medium casserole.
Melt the rest of the 1/4 cup of butter in a skillet and saute the chicken breast halves about 25 minutes, or until they are tender and golden brown.
Lay them on top of the noodles.
Season them with salt and pepper.
In the butter remaining in the skillet saute the mushrooms and onion.
Stir in the parsley and crumbs and season to taste.
Spread mixture over the chicken breasts.
Make a cream sauce in the skillet of the 3 tablespoonsful butter, flour, milk, and salt.
Blend in the egg yolks and whipped cream and stir until thick and smooth.
Check seasoning and pour over the casserole.
Sprinkle with cheese and brown under the broiler.
If you prepare the casserole in the morning let it come to room temperature (1 hour) before cooking, and then bake it 30 minutes in a 300° oven before putting it under the broiler.