Fry chicken pieces in butter in skillet, until brown on both sides. In meantime:

Cut green onions (1/2 c.), into sm. pieces
1 (4 oz.) can mushrooms, drained well

When chicken pieces are all brown, put in casserole and add the onion and mushrooms to the butter. Saute for 3 to 5 minutes.

To this add enough flour to pick up the butter.

In a bowl dissolve 1 chicken bouillon in 1 cup water (if more gravy is wanted, use more dissolved bouillon). Make a thin gravy, pour over chicken.

Bake 1 hour in 350 degree oven for 1 hour.

When chicken is done, beat 2 egg yolks with 1/4 cup cream and mix well. Pour this slowly over chicken, swishing through the chicken. Serve immediately. Serve with steamed rice.