3-4 lg. whole chicken breasts, split, boned and skinned
Fresh lemon juice
Salt, pepper
1/4 c. butter
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
Dash white pepper
1 c. whipping cream
2 tbsp. dry sherry
1 egg yolk, slightly beaten
1/2 tsp. tarragon
1 pkg. (6 oz.) crabmeat

Flatten breasts slightly. Sprinkle with lemon juice, salt and pepper. Melt butter in large shallow baking dish. Add chicken, turn to coat. Cover with foil. Bake at 400 degrees for about 15 minutes or until just barely done.

To prepare sauce: Melt butter. Stir in flour, salt and pepper. Gradually stir in cream. Add sherry. Cook, stirring constantly until thick. Add a little hot sauce to egg yolk and then return to pan. Add tarragon, then crabmeat. Pour off juices from chicken. Spoon sauce over chicken breasts. Broil until delicately browned.