4 boneless, skinless, chicken breast halves
1/2 cup white wine
2 egg yolks
1/4 cup heavy cream
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1 teaspoon basil
1 tablespoon lemon juice
Place chicken breasts in the skillet with wine. Cover, and cook over medium heat until done, about 10-12 minutes. Remove from heat and set aside. In a separate bowl, whisk egg yolks, cream, salt, 1/4 cup 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 pan using slotted spoon. Place on a warmed serving platter. Pour sauce over breasts just before serving.