Instructions: In a large pot, bring to a boil 2 1/2 quarts water, the wine, bay leaves, thyme, onion, parsley, peppercorns and lemon juice. Add chicken breasts; reduce heat and simmer uncovered until chicken is done, about 10 minutes. Remove and wrap tightly in plastic film. Chill.

For sauce, combine parsley, basil, garlic and capers in food processor. With motor running, add olive oil in a thin stream. Scrape down bowl and add vinegar, 1 to 2 tablespoons lemon juice and salt to taste. Chill well.

To serve, thinly slice chicken and top with sauce.

Makes 6 servings.

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