4 boneless skinless chicken breasts
1/2 c dry white wine
2 egg yolks
1/4 c heavy cream
1/4 t salt
1 T chopped parsley
1 t basil
1 T lemon juice
Place chicken in skillet with wine. Cover and cook over medium heat until done (about 10-12 minutes). Remove from heat and set aside, reserving liquid. In a separate bowl, whisk yolks, cream, salt, 1/4 c of the cooking liquid, parsley, and basil. Pour egg yolk mixture into a small saucepan and cook over low heat, stirring constantly, until sauce thickens slightly. Remove from heat and add lemon juice. Remove breasts from pan using slotted spoon and place on warmed serving platter. Pour sauce over breasts and serve immediately.