1 pkg. chicken breasts
1 qt. water
1 lg. carrot
Celery tops
6-8 peppercorns
1 sm. onion

Bring all ingredients to a boil in large kettle. Cover, reduce heat and simmer 30 to 35 minutes. Drain chicken, reserving broth. Discard vegetables. Skin chicken, remove from bone and cut into cubes.

1/2 c. chopped green onion
1/2 c. green bell pepper
1/2 c. carrots
1/2 c. parsley
1/2 c. celery
1/4 c. butter
1/3 c. flour
1 egg yolk, beaten
1/2 c. dry white wine
2 tsp. granulated chicken bouillon
1 c. half and half

Saute onion, green pepper, carrots, parsley and celery in 2 tablespoons of butter in heavy skillet until tender. Set aside. Melt 3 tablespoons butter in large pot. Stir in flour. Cook 1 minute, stirring constantly. Gradually add reserved broth. Stir over medium heat until thickened and bubbly. Mix egg yolk and wine. Stir into broth. Add chicken, sauteed vegetables and bouillon granules. Stirring constantly, add half and half slowly. Stir until thoroughly heated.