4 boneless chicken breasts, skinned
3 shots brandy
Salt
Pepper
Marjoram
8 tbsp. butter
1/2 c. white wine
2 c. cream
4 egg yolks
Nutmeg
Swiss cheese
Bread crumbs

Rub chicken with brandy. Season with salt, pepper and marjoram and let stand for 20 minutes. Saute breast in 8 tablespoons butter for 6 to 8 minutes per side, remove breasts. Add 1/2 cup wine to pan. Simmer until wine is reduced to half Add 2 cups cream beaten with 4 egg yolks.

Add salt, pepper, nutmeg, stir and cook until thickens. Pour over chicken. Sprinkle with Swiss cheese and fine butter crumbs. Glaze under broiler!