6 tbsp. butter
2 onions, chopped
2 sm. frying chickens, quartered or 8 boneless, skinless chicken breasts
Salt and pepper
1 tbsp. tarragon
1 pt. heavy cream
5 egg yolks
2 tbsp. lemon juice

In a large, heavy skillet, melt butter. Add onions and chicken pieces. Lightly brown chicken on both sides. Season with salt, pepper, and tarragon. Cover and cook slowly until done (about 20 minutes). Pour the cream over chicken and let bubble (about 10 minutes). Remove from heat. Remove chicken pieces to heated platter. Beat egg yolks and add to pan drippings together with lemon juice. Stir together until blended; pour sauce over chicken. Serves 6.