Instructions: Pat the chicken breasts dry. Mix the mustards, egg yolks, and cream in a shallow bowl, season with salt and pepper. Combine crumbs and chopped herb on a large plate or piece of wax paper.

Dip each chicken breast into flour to coat it on all sides, then in the mustard mixture, turning to coat it evenly. Drain off any excess, then turn chicken in the crumb mixture until it is well coated.

Cover the coated chicken breasts and place them in the refrigerator for at least 4 hours. During this time, the flavors will penetrate the meat and the coating will set.

Heat oil in a large heavy skillet. Cook the chicken pieces for about 10 minutes on each side, until golden brown. To test that the meat is cooked, pierce the thickest part with a fine skewer; the juice should run clear.

Serves 4

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