Chicken with Garlic Sauce

Ingredients

• 0.3 cup butter 
• 2 tablespoons butter melted
• 3 pounds skinned chicken pieces 
• 4 servings extra wide egg noodles hot cooked
• 2 large eggs lightly beaten
• 0.5 cup flour all-purpose
• 2  garlic cloves crushed
• 0.3 teaspoon paprika 
• 1.3 teaspoons salt divided
• 4 cups water 
• 1 tablespoon vinegar white

Equipment

• frying pan
• whisk
• dutch oven

Directions

1. Bring chicken, 4 cups water, and 1 teaspoon salt to a boil in a Dutch oven. Reduce heat, and simmer 30 minutes or until done.
2. Drain, reserving 3 cups broth. Cover chicken, and keep warm.
3. Combine crushed garlic and remaining 1/4 teaspoon salt, forming a paste; stir in vinegar.
4. Melt 1/4 cup butter in a large skillet.
5. Whisk in flour; cook over 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; add to remaining hot mixture, whisking constantly. Cook 3 minutes or until mixture reaches 16
6. Spoon sauce over chicken.
7. Stir together 2 tablespoons butter and paprika; drizzle over sauce.
8. Serve with rice or egg noodles.