Chicken Breasts in Champagne Sauce 3 whole chicken breasts, split 4 tablespoons butter 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon thyme 1/2 cup chicken broth 1 1/2 cups dry champagne or white wine 2 tablespoons flour 2 egg yolks 1 (6 ounce) package long grain and wild rice mix, cooked     according to directions Brown chicken breasts in butter until golden brown, turning often. Add salt, pepper, thyme, broth and 1 1/4 cups champagne to the pan drippings in the skillet. Bring to boiling; return chicken to skillet. Cover and simmer until chicken is tender. Remove from skillet and keep warm. Stir flour into remaining 1/4 cup of champagne. Stir into liquid in skillet. Cook, stirring constantly, until mixture is thickened. Beat egg yolks in small bowl; add about 1/2 cup of the sauce. Stir back into skillet. Heat thoroughly, but do not boil. To serve: Arrange chicken breasts on platter with hot rice; spoon sauce over each piece of chicken.