Allow 1 breast of young chicken for each serving. Place in kettle and barely cover with water. Add salt, a few slices of onion, bay leaf, a few peppercorns and a few slices of lemon. Cover and cook gently until just tender. Drain and reserve stock. When ready to serve, reheat with melted butter or margarine in a covered pan, but do not allow breasts to brown. Serve on slices of hot grilled ham or boiled ham and cover with creamy sauce.