CHICKEN AND SAUCE: 2/3 cup dry white wine 10 garlic cloves, peeled, thinly sliced 6 skinless boneless chicken breast halves 3/4 cup whipping cream For Mousse: Butter six 3/4-cup ramekins. Combine broth, garlic and leek in heavy medium saucepan. Cook over medium heat until garlic and leek are tender, about 15 minutes. Strain and reserve cooking liquid for sauce. Transfer garlic, leek and chicken to processor and chop finely. Add egg whites and 1/2 cup cream; process until smooth. Gradually blend in remaining 1/2 cup whipping cream. Season with salt and pepper. Divide mousse among prepared ramekins. (Can be made 2 hours ahead. Cover mousse and cooking liquid and chill.) Preheat oven to 325° F. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of ramekins. Bake until mousse is set in center, about 30 minutes. Meanwhile prepare chicken and sauce: Place reserved cooking liquid in heavy large skillet. Add wine and sliced garlic and boil until liquid is reduced to 3/4 cup, about 10 minutes. Add chicken to skillet and cook over medium-low heat until cooked through, about 15 minutes. Transfer chicken to plate. Tent with foil. Add cream to cooking liquid in skillet; simmer until reduced to sauce consistency, about 10 minutes. Strain. Season with salt and pepper. Unmold 1 mousse onto each plate. Thinly slice chicken and fan around mousse. Drizzle sauce over chicken. Serves 6. chic 103