Ingredients

• 1 3/4 - 2 lbs. chicken breasts (or 2 whole skinless, boneless chicken breasts)
• salt and pepper to taste
• 1/2 cup butter (1 stick)
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried marjoram leaves
• 1 large onion, studded with 12 cloves
• 1/2 lemon
• 3/4 cup Burgundy
• 1/8 teaspoon nutmeg
• 1 cup half and half cream
• 1/4 cup all-purpose flour
• 3 egg yolks, beaten

Directions

Cut onion with cloves in half and place in a large saucepan flat

sides down. Season the chicken breasts with salt and pepper and arrange in saucepan around onion halves. Add butter, thyme, marjoram, lemon, Burgundy and nutmeg. Add enough water to cover ingredients.

Bring to a boil, then reduce heat. Cover and simmer for about 30 minutes or until chicken is very tender. Discard lemon and onion halves. Remove chicken from the broth and place on a cutting board, allowing to cool enough to handle. Chop the chicken into bite-size pieces.

Mix enough half and half into the flour to make a smooth thin paste (similar to the consistency of a thin milkshake). Gradually pour flour paste into broth, stirring constantly as it enters the broth. Combine the egg yolks with the remaining half and half and gradually blend into broth, stirring constantly.

Cook over medium heat, stirring constantly until thickened. Add chicken pieces and stir in gently. Season to taste with salt and pepper and heat through. Serve over rice or pasta and garnish with croutons or small crusty garlic bread slices.