Cook chicken whole, cut meat away from bones, and slice thinly.

Shred onions, sauté until golden, cover with some filtered bouillion, and heat through for 3-4 minutes.

Fry flour, avoiding discoloring, cool, add some bouillion, and mix with beaten egg yolks.

Stir in eggs mixture, and add sautéed onion and vinegar. Heat bouillion over medium high heat, do not let it boil, and set aside.

Serve on plates with a tablespoon of lemon juice and cooked chicken. Sprinkle with greens.