Sauteed Chicken with Parmesan

To serve 3
3 lb. chicken, cut into serving pieces
8 tbsp. butter
1/2 tsp. salt
2 tbsp. flour
2/3 cup light cream
6 tbsp. freshly grated Parmesan cheese
3 egg yolks
4 tbsp. fresh bread crumbs

In a saute pan or skillet, brown the chicken pieces over mod- erate heat for 20 minutes in 2 tablespoons of butter. Sprinkle on the salt.

In another pan cook the flour in the rest of the butter, without browning. Stir in the cream, 1 tablespoon of Parmesan and salt to taste. Stir these over low heat. Remove the pan from the heat and finish thickening the sauce by stirring a spoonful into the egg yolks to warm them, then mixing the heated yolks with the remaining sauce.

Sprinkle 2 tablespoons of the Parmesan on the bottom of a heatproof dish, arrange the chicken pieces in the dish, coat with the sauce and put in the oven, preheated to 400 degrees, for 5 minutes. Sprinkle on the remaining Parmesan, mixed with the bread crumbs, and brown for another minute or two in the oven, then serve.