Cut the chicken into 8 pieces before cooking. Sauté the chicken
pieces in the butter, brown well, season with salt and pepper. Flame
with the Calvados, cover and simmer over low heat. Once cooked,
remove the chicken pieces and keep warm. Add the cream to the pan and
cook for a few minutes, scraping the bottom with a wooden spoon to
stir in the cooking juices. Reduce until thickened, then remove from
heat and whisk in the egg yolks. Coat the chicken pieces with the
sauce. Serve with sautéed potatoes, or rice.
