3 whole chicken breasts
1/4 tsp. dried tarragon
3 tbsp. butter
Dash of pepper
2 tbsp. flour
3 tbsp. heavy cream
1 onion, thinly sliced
1 carrot, thinly sliced
1/2 c. white wine
1/2 tsp. salt (for gravy)
2 tbsp. butter
1 egg yolk

Cut breasts in half and remove skin. Place chicken, onion, carrots, tarragon and wine in saucepan. Cover and bring to a boil over moderate heat. Lower heat and simmer gently about 25 minutes, or until meat is tender. Strain liquid, then cook over high heat until liquid is reduced to 2 cups.

In a saucepan melt the 3 tablespoons of butter then stir in the flour, salt and pepper. Gradually add the 2 cups of broth. Cook and stir over moderate heat until it is thick and smooth. Add the other 2 tablespoons of butter and simmer gently for 5 minutes, stirring occasionally.

Combine the lightly beaten egg yolk and cream and stir into the hot sauce. Arrange the chicken on platter and pour this hot sauce over it.

Serves 6.