Cleaned chicken cut into portions, add salt, sprinkle with pepper, fry in butter and portions are removed. In the remaining butter fry the finely chopped onion, return portions and stew under a lid on low heat until soft. Ten minutes before taking the dish from the fire and put the cream. Thicken the sauce with egg yolks beaten with 2 tbsp (20 ml) of water, acidified with lemon juice, warmed, without boil and serve.