4 chicken breasts cut into chunks (or 1 ) chicken, quartered
1/2 c. butter
Salt and pepper to taste
1 c. dry white wine
1 c. chicken broth
2 egg yolks, beaten
2 oz. Port wine
1 c. heavy cream
Corn starch, to thicken

Saute chicken in butter, salt and pepper. Add wine and broth. Simmer until done (approximately 45 minutes if whole chicken pieces). Remove chicken, and add a little hot sauce to the beaten egg yolks to temper them (so they do not curdle) and add all back to the pan, stirring constantly.

Add port mixed with a little corn starch and stir until smooth. Add the cream and stir in over a low heat to thicken. Pour over chicken and serve over rice.