Trim chicken breasts and place in shallow glass dish. Whisk buttermilk, egg yolks and poultry seasoning in a bowl. Pour over chicken. Cover; refrigerate 4 hours.
Meanwhile, near end of refrigeration time, prepare Herbed Cream Sauce: Add flour to a small saucepan. Whisk in chicken broth gradually over medium-high heat. Simmer, stirring frequently, for 10 minutes or until thickened and smooth. Melt butter in clean saucepan over medium heat. Add onion, garlic and paprika; sauté until onion is softened, 2 minutes. Add wine; cook until reduced by half, 3 minutes. Whisk in chicken broth mixture; simmer 5 minutes. Strain sauce. Add cream and cilantro. Season with salt and white pepper. Keep warm until serving.
Mix flour, thyme, sage and basil in a bowl. Drain the chicken pieces; coat evenly with the seasoned flour. Set aside.
Melt shortening or heat oil in large cast-iron skillet to depth of 1/2 inch until 350°F. Add chicken in single layer. Cook on the first side for 4 to 5 minutes or until golden brown. Turn and cook on the other side until an instant-read thermometer inserted in center of chicken registers 170°F. Remove with slotted spoon or fork to paper toweling to drain. Serve with the sauce and mashed potatoes.
Nutrition Information for Herbed Cream Sauce per 1/4 cup: 103 calories, 9 g fat (5 g saturated fat), 1 g protein, 4 g carbohydrate, 0 g fiber, 279 mg sodium, 29 mg cholesterol.