8 whole chicken breasts
1 chicken bouillon cube
1 slice lemon
1/4 c. diced green pepper
2 tbsp. butter
4 tbsp. brandy
1 can cream of mushroom soup
3 tbsp. tomato sauce
1 (4 1/2 oz.) can chopped olives
2 (2 oz.) cans button mushrooms, drained
2 tbsp. white port
1/2 c. half and half
1/4 tsp. tarragon
1/4 tsp. rosemary
Freshly ground pepper
2 egg yolks
Pimento strips

Place halved chicken breasts in large skillet. Cover with cold water; add bouillon cube, lemon, and green pepper. Bring to a boil; simmer, covered, 6 minutes. Drain liquid from breasts. When cool, skin and bone chicken.

Melt butter in 9 x 13 shallow casserole. Arrange chicken in single layer and drizzle with brandy. In saucepan blend soup, tomato sauce, olives, mushrooms, port, light cream, tarragon, rosemary, and pepper to taste. Stir in egg yolks after heating mixture to simmering and removing from heat.

Pour over chicken. Bake at 350 degrees for 40 minutes. Place chicken on serving dish, pour sauce over, and garnish with pimento.