2 whole chicken breasts
1 oz. butter
Salt, pepper
1 tbsp. lemon juice
2 tbsp. canned green peppercorns
1/2 oz. butter extra
2 egg yolks
2 tbsp. French mustard
1 tsp. French mustard

Remove chicken breast from bones. Remove skin. Melt butter and place in small baking dish. Arrange chicken breasts in dish, sprinkle salt, pepper and lemon juice. Cover dish with aluminum foil. Bake in moderately hot oven 15 minutes or until chicken is tender.

Drain peppercorns and rinse under warm water. Heat extra butter in small pan, add peppercorns and cook 1 minute. Remove chicken breasts from baking dish, arrange on serving platter. Keep warm. Reduce pan dripping to 1 tablespoon by simmering over gentle heat for 1 to 2 minutes. Add pan dripping to peppercorns along with combined egg yolks, cream, sour cream, and mustard. Stir over low heat until sauce thickens. Do not boil. Spoon sauce over chicken.