Chicken Breast Glace

Name: Chicken Breast Glace
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

17 ingredients

5 steps

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

Directions

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.