Cut the cleaned chicken into portions, Salt, sprinkle with pepper and fry them in oil on both sides till they turn rosy.
Remove the chicken and add the flour to the butter, stirring to fry it and dilute with water, while stirring nonstop.
Put the portions back into the sauce and add the herbs, salt and pepper. Boil on low heat, then after a little bit add the chopped (quartered) onion.
Parboil the cleaned mushrooms in boiling water and add them to the dish 15 minutes before removing it from the heat.
Once the chicken is tender, remove the fat, spices and onion from the sauce. Take out 3 tablespoons of the sauce and thicken it with egg yolk, then stir it back into the fricassee.
The dish is lightly seasoned with lemon juice. Arrange the chicken portions in plates, pour on white sauce and decorate with bites of bread fried in butter.