4 half skinless chicken breasts
1/2 to 3/4 c. flour
2 eggs, lightly beaten
1 1/2 c. fresh bread crumbs
4 tbsp. butter
2 tbsp. oil
3/4 c. chicken broth
1/2 c. dry white wine
1 bay leaf
1/2 tsp. thyme
2 sprigs parsley
1/4 c. heavy cream
2 egg yolks, lightly beaten
4 thin slices boiled ham
4 thick slices Swiss cheese

Dredge breasts in flour. Dip in egg, then bread crumbs, pat in. Place on wax paper and refrigerate at least 1 hour. In a large skillet, melt butter and oil and saute chicken until golden brown and cooked through, about 15 minutes. Put in baking dish in single layer. (At this point dish may be held covered for 2-3 hours.) When ready to cook preheat oven to broil.

In a medium saucepan put the chicken broth, wine, bay leaf, thyme, parsley; bring to a boil and cook until reduced to 1 cup. Remove from heat. Remove bay leaf and parsley and stir in cream; season to taste with salt and pepper. Stir in egg yolks and cook over low heat until thick, about 10 minutes. Cover each breast with ham and cheese. Pour sauce over and around chicken. Place dish 6 inches from broiler and cook 6-8 minutes or until the cheese melts and is golden brown.