Directions: In a heavy pot combine the chicken breasts, onion and 1 teaspoon salt. Cover with cold water and bring to boil over high heat, skimming off fat and scum as it rises to the surface. Partially cover the pan, reduce the heat to low and simmer for about 15 minutes, or until the chicken is tender. Remove the breasts from the pot and with a small sharp knife cut the meat into strips of about 1/2 inch wide. Combibe meat with pickles, potatoes and eggs. Season with 1 teaspoon salt and 1/2 teaspoon white pepper. In a small bowl beat together mayonnaise and sour cream (if using) and stir half of it into the salad. Taste for seasoning.
To serve salad Olivier in the traditional russian manner, line the deep serving platter with lettuce leaves, shape the salad into the pyramid in the middle of it. Mask it with remaining mayonnaise and sour cream mixture, sprinkle evenly with chives and dill and decorate with olives and capers, (I usually add to decoration quarters of 1 hard-boiled egg) .