2 chicken breast halves, skinned & boned
1 clove garlic, minced
2 tbsp. butter
1/2 c. Chablis or other dry white wine
1/4 c. brandy
1/2 c. whipping cream
1 egg yolk, slightly beaten
1/8 tsp. salt
1/8 tsp. ground nutmeg
Dash of pepper

Cook chicken and garlic in butter in a medium skillet 15 minutes or until chicken is golden, turning once. Add wine and brandy (do not stir). With a long match, ignite brandy mixture; shake pan until flame goes out. Cover, reduce heat and simmer 15 minutes or until chicken is tender. Remove chicken to a serving platter, and set aside.

Combine remaining ingredients, stirring well; add to pan juices. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour sauce over chicken.