Chicken in Parmesan Cream Sauce

Season the chicken with salt and pepper. Heat the oil in a heavy skillet. Add the chicken pieces, skin side down, and cook until brown. Turn the pieces, partly cover the pan and cook until the chicken is tender, about 30 minutes. Preheat the oven to 350 degrees. In a saucepan, melt the butter, add flour and stir with a wire whisk until blended. In a separate saucepan, heat the Half and Half to just boiling and add all at once to the butter mixture, stirring vigorously with the wire whisk until the sauce is thickened and smooth. Reserve a little of the hot sauce to beat into the egg yolks. This helps to prevent you from ending up with scrambled eggs in your sauce. Beat the reserved sauce into the eggs yolks right before you have to add it to the rest of the sauce. This is called tempering. Stir 1 tablespoon of the cheese into the sauce. When it is melted add the tempered beaten eggs and whisk. Sprinkle the bottom of a flat casserole with 1/4 of the cheese, top with chicken and spoon sauce over the top. Bake 5 to 10 minutes or until chicken is heated thoroughly. Combine the remaining cheese with the breadcrumbs and sprinkle over the chicken. Broil until golden brown.