8 skinned chicken breast halves
1 c. chopped onion
1 tsp. dried whole thyme
1 tsp. dried whole marjoram
1/2 tsp. pepper
1/4 tsp. ground cloves
1/4 tsp. ground mace
3 (10 1/2 oz.) cans low-sodium chicken broth
1 tbsp. cornstarch
1/2 tsp. salt
1/2 c. 2% low-fat milk
1 egg yolk
1/4 tsp. lemon juice

Combine first 8 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 40 minutes or until chicken is tender. Remove chicken from broth; set broth aside. Bone chicken and shred meat with 2 forks. Place chicken on a serving platter; set aside and keep warm. Strain broth through a wire strainer, reserving 1 1/4 cups broth; set aside.

Combine cornstarch, salt, and milk and stir well with a wire whisk. Add egg yolk and stir well. Gradually stir about 1/4 of reserved broth into yolk mixture; add to remaining broth, stirring constantly.

Place broth mixture in a saucepan. Bring to a boil and cook 1 minute or until thickened, stirring constantly. Remove from heat. Stir in parsley and lemon juice. Pour sauce over chicken and serve.