Chicken Breast Glace

• 6 whole chicken breasts
• 1 large onion
• 3/4 c. white wine
• 2 cloves garlic
• 1 carrot, cut up
• 4 ribs celery, with tops
• 1 tsp. thyme
• 1/2 tsp. tarragon
• 5 to 6 peppercorns
• salt
• 2 (10 1/2 oz.) cans chicken broth
• 1 c. mayonnaise
• 1 c. sour cream
• 1 Tbsp. gelatin
• juice of lime or lemon
• capers or nasturtium leaves, finely chopped
• lime peel, finely grated

1. Place first ten ingredients in heavy kettle, cover with chicken broth and cook until tender.
2. Allow to cool in broth.
3. Remove from stock and carefully skin and debone, keeping each side of breast intact.
4. (You now have 12 supremes.)
5. Cook stock down to about one pint of liquid; strain and chill.

chicken breasts, onion, white wine, garlic, carrot, celery, thyme, tarragon, peppercorns, salt, chicken broth, mayonnaise, sour cream, gelatin, lime, capers, lime peel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503273 (may not work)