2 slices bacon
8 chicken breasts halves (about 2-1/2 lbs) skinned and boned
¼ cup (1/2 stick) butter or margarine
¼ t. leaf tarragon, crumbled
¼ lb. mushrooms, chopped (1 cup)
½ t. salt
1/8 t. pepper
2 egg yolks
1-1/2 cups heavy cream
2 oz. Swiss cheese (1/2 cup)
Cook bacon in large skillet until crisp, drain on paper toweling, crumble. Pour off bacon fat from skillet and wipe skillet with paper toweling.
Pound chicken flat – about ¼ thick.
Heat butter with tarragon in same skillet. Sauté chicken pieces for 3 or 4 minutes turning once. Remove pieces as they cook to a large shallow baking dish. Add mushrooms, cooked bacon, salt and pepper to fat remaining in skillet. Cook, stirring constantly, remove from heat.
Beat egg yolks with cream in a small bowl just until blended; add to mushroom mixture. Return skillet to low heat, stirring constantly, until thickened, about 5 minutes. Pour the sauce over chicken, sprinkle with cheese. Place under broiler until bubbly. Serve with buttered broccoli, sprinkled with crisp bacon.