3 chicken breasts (2 lbs.)
1 tbsp. lemon juice
1/4 c. all-purpose flour
1 tsp. paprika
Dash freshly ground pepper
3 tbsp. butter
1 clove garlic, halved
1/2 c. dry white wine
Golden Sauce

Skin and split chicken; rub with lemon juice. Mix flour, paprika, pepper and 1 teaspoon salt in paper or plastic bag. Add 2 or 3 pieces chicken at a time; shake to coat well. Heat butter and garlic in electric skillet (300 degrees). Discard garlic. Cook chicken until golden on both sides; add wine. Cover; reduce heat to 220 degrees. Simmer 20 minutes, or until tender. Uncover; cook 10 minutes, or until liquid is reduced to 1/4 cup. Remove chicken; keep hot. Prepare Golden Sauce. Serve over chicken. Serves 4.

GOLDEN SAUCE:

In saucepan, combine pan liquid, 4 beaten egg yolks, 1 cup whipping cream, 1 tablespoon each snipped parsley and chives and 1/8 teaspoon ground nutmeg. Season with salt and white pepper. Cook and stir on low heat until slightly thickened. Add 1/2 teaspoon lemon juice.