1 1/2 whole chicken breasts, poached, skinned, boned, cut into julienne
1/2 c. marsala
3 egg yolks
Salt, to taste
6 c. chicken stock
1/4 c. pine nuts, coarsely chopped
1 tsp. saffron threads
3/4 c. whipping cream

Combine chicken stock and pine nuts in medium saucepan. Heat to boiling, reduce, simmer 5 minutes. Add marsala and saffron. Simmer 2 more minutes. Remove from heat. Whisk egg yolks and cream into hot soup, whisking constantly.