Chicken Breast Glace - cooking recipe

Ingredients

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

Preparation

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