Yield: 4 servings

4 Whole chicken breasts,halved,skinned and boned
6 tb Margarine
1/2 c Dry sherry
4 Egg yolks Brandy
2 c Half and half
1 ts Salt
Salt,pepper,nutmeg to taste
1 ts Pepper
1/2 c Swiss cheese,grated
1 ts Marjoram
1/2 c Buttered bread crumbs

Rub breasts with brandy and let stand a few minutes. Season with salt, pepper and marjoram. Heat margarine and saute chicken 6 to 8 minutes on each side. Remove to ovenproof platter and keep warm. Add sherry to remaining butter in pan and simmer over low heat until liquid is reduced by half. Beat egg yolks into cream and add to liquid in pan, stirring constantly. Season with salt, pepper and nutmeg. Stir and cook until slightly thickened. Pour sauce over chicken breasts and sprinkle with Swiss cheese and crumbs. Run under broiler for a few minutes to brown topping.

Serves 4.

Share