Tarragon Chicken Salad(4 To 6 Servings)

• 4 boneless, skinless chicken breasts (3 lb.), well rinsed and patted dry
• 1 c. Creme Fraiche* or heavy whipping cream
• 1/2 c. sour cream
• 1/2 c. mayonnaise
• 2 ribs celery, cut into 1-inch long pencil strips
• 1/2 c. walnut halves
• 1 Tbsp. crumbled dried tarragon
• salt and freshly ground pepper to taste

1. Preheat the oven to 350u0b0.
2. Arrange the chicken breasts in a single layer in a large baking pan and spread the Creme Fraiche or cream evenly over them.
3. Bake for 20 to 25 minutes.
4. Remove from the oven and allow to cool in the cream.
5. Shred the meat into bite-size pieces and transfer to a bowl.
6. Discard the cream. Whisk the sour cream and mayonnaise together in a small bowl and pour over the chicken.
7. Add the celery, walnuts, tarragon and salt and pepper and toss well.
8. Cover and refrigerate for at least 4 hours.
9. Correct the seasoning before serving.

chicken breasts, creme fraiche, sour cream, mayonnaise, celery, walnut halves, tarragon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018885 (may not work)