This one's from Ada Boni's Talismano della Felicitá:

To serve 6:

• 1 chicken, about 2.5 pounds (cleaned)
• 1/4 cup butter
• 1/4 cup olive oil
• 1 tablespoon flour
• 1 scant cup dry white wine
• 1 cup cream
• 2 yolks
• 1/2 a lemon
• 3/4 pound mushrooms, washed and sliced finely
• 1/2 cup Marsala
• White truffle (optional)

Flame the chicken (to take care of any remaining pinfeathers) and chop it into pieces. Wash them, dry them, and set all but the breast pieces to sauté in a pan in which you have previously heated the butter and oil. Let the meat brown for a few minutes over a brisk flame, then add the breasts, salt to taste, and dust everything with the tablespoon of flour. Let the meat brown for a few more minutes, scraping the pan to keep the drippings from sticking down, then spoon out and discard all the fat and stir in the white wine. When it has evaporated, stir in the cream, cover, and cook over a very low flame.

In the meantime, sauté the mushrooms until done in a little bit of butter, seasoning them to taste with salt and pepper.

Once the chicken is done (it will be fork-tender and the meat will begin to pull away from the bones) remove it to a platter and keep it warm while you finish preparing the sauce, which should be neither too thin nor too thick (add a little milk or cook it down further if need be). Remove it from the fire, whisk in the yolks, and strain it. Next, return it to the fire with the chicken pieces. Spoon the mushrooms over them, sprinkle the Marsala over everything, and serve, adding a grating of white truffle if you wish.

In terms of a wine, a medium-bodied red would be nice, perhaps Marchesi de'Pancrazi's Pinot Nero.

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