3 whole chicken breasts, halved, skinned & boned
1/2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. white pepper
4 tbsp. butter
2 tbsp. chopped shallots or scallions
2 c. champagne or white wine
1 c. heavy cream
3 egg yolks, beaten
Garnish: chopped parsley

Flatten the chicken breasts slightly with the side of a heavy knife. Rub the breasts with lemon juice, salt and white pepper.

Melt the butter in a large, heavy skillet. When hot, add the shallots or scallions and the chicken breasts. Saute the breasts for 3 minutes on each side over moderate heat. Do not over cook the chicken; a minute too long will toughen the meat and dry it out. Remove the chicken to a platter, cover and keep warm in a 200 degree oven.

Pour the champagne into a skillet and reduce rapidly to 1/2 cup. Add the cream and cook until the cream thickens slightly. Remove the pan from the heat and let the sauce cool for a moment.

Mix a few tablespoons of the hot sauce into the egg yolks and add this mixture to the pan. Stir and simmer over low heat until the sauce thickens. Do not boil.

Remove the chicken from the oven and pour any juices that have accumulated into the sauce. Stir to blend. Taste carefully for seasoning. Add a few drops of lemon juice if the sauce seems bland. Pour the sauce over the chicken and garnish with chopped parsley.