Instructions: Heat half the butter in a large frying pan. Add chicken breasts and fry 3 minutes each side until lightly browned.

Remove chicken to a plate.

Add remaining butter to the pan. Add onion and mushrooms and fry for a few minutes.

Add Port, Champagne, stock, green peppercorns, salt and pepper, and tarragon. Bring to the boil then return chicken to the pan.

Poach chicken very gently in the pan for about 5 minutes (until chicken is cooked through).

Remove chicken to a warm serving plate. Add cream to liquid in the pan and boil until reduced by half. Quickly mix in egg yolks away from heat and reheat without boiling.

Pour over the chicken.

Sprinkle with parsley or chives and serve with boiled fettuccine.

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