Poached Chicken with Sauce Paloise

4 split chicken breast

1 cup white wine

1/3 cup white wine vinegar

2 chopped shallots

1/4 cup chopped fresh mint leaves

3 egg yolks

1/2 pound melted butter

Poach chicken breast in white wine mixed with white wine vinegar and shallots. When firm, removed the breasts and keep warm. Reduce the liquid to 5 Tbsp; add mint leaves and beat in egg yolks. Whisk over simmering water until light, fluffy and thick. Slowly whisked in butter.

Adjust seasoning and pour sauce over chicken.