*This is a recipe that was served to us at an Amish home in northern Indiana.

Trim & slice boneless chicken breasts.  Salt lightly and refrigerate overnight.  Dip in flour and lightly brown in a small amount of oil.  Cover with sauce and bake until done – approximately 1/2 an hour at 350.

Sauce:

1/4 cup sour cream

1 can cream of chicken soup

Poppy seeds to taste

Crumbs:

1 sleeve crushed Ritz crackers

1/2 stick melted butter

Mix & bake on cookie sheet at 300 to toast.

Sprinkle with crumbs and poppy seeds before serving.