Bouquest garni of 6 sprigs parsley, 1/2 tsp. thyme, 4 peppercorns, 1 bay
leaf, tied in double thick cheesecloth
Water
2 whole chicken breasts, 2 lbs. including bones and skin
1/4 c. olive oil
1 tbsp. lime or lemon juice
1/2 tsp. fresh ground white pepper
1/2 tsp. salt
6 tbsp. cream
1 1/2 cucumbers, peeled, seeded, sliced 1/8 inch
1 1/2 tbsp. fresh basil, chopped
4 radishes, sliced thin

Fill stock pot 1/2 full of water. Add bouquest garni. Bring to boil and simmer 10 minutes. Add chicken, reduce heat to medium low. Cook 15 to 20 minutes. Chicken should be firm but still juicy. In small bowl, combine oil, lime juice, pepper, 1/4 teaspoon salt and 3 tablespoons cream. Blend well with whisk. Drain chicken and pat dry, remove skins and discard. Pull meat from bone in one piece. Slice lengthwise into 3 pieces. Arrange on platter and spoon dressing over chicken. In bowl, toss cucumbers, basil, salt and remaining cream. Spoon around chicken. Sprinkle with radishes.