4 chicken breast with bone
1 celery rib
4gm black peppercorn
1. Take a saucepan and add chicken, carrot, celery, leek and peppercorn. Add water and heat at medium flame for 1 hour.
2. Now take the chicken out and cool the chicken. Remove Skin and bones.
3. Now take mayonnaise, sour cream, tarragon leaves, parsley leaves, salt and black paper and grind until it becomes smooth. Refrigerate for 1 week.
4. Before serving the sauce mix it with whipping cream. Arrange chicken in the serving dish and pour green sauce over the top.