Creamy Mushroom Chicken Recipe

In a skillet, cook chicken in butter over medium-low heat for 40 minutes. Transfer chicken to a 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20 minutes, or until juices run clear. Meanwhile, in the same skillet, saute mushrooms for 15 minutes or until golden brown. Add 1/4 cup cream, tarragon and salt. Bring just to a boil; reduce heat to medium-low. In a small bowl, whisk egg yolks and remaining cream; whisk into mushroom mixture. Stir constantly until slightly thickened (do not boil). Serve chicken and cream sauce over noodles. Yield: 4-6 servings.