Old-Fashioned Chicken Salad

• 3 pounds boneless, skinless chicken breasts or chicken cutlets
• 1/2 cup butter
• 2 stalks celery, chopped, plus 1 cup minced
• 1 medium onion, peeled and chopped, with 1/2 cup minced
• 1 tablespoon poultry seasoning
• 2 1/2 teaspoons salt or to taste
• 2 teaspoons black pepper
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon heavy cream
• 1 teaspoon prepared mustard
• 1 teaspoon sweet relish

1. To make the chicken: in a large pot, combine the chicken, butter, chopped celery and onion, poultry seasoning, 2 teaspoons salt and 1 teaspoon pepper.
2. Add enough water to cover generously, cover, and heat to boiling.
3. Reduce to a simmer, cooking the breasts about 10 minutes or the cutlets about 3.
4. Turn off the heat and let the chicken stand in the cooking liquid until cooked through, about 10 minutes for the breasts and about 2 for the cutlets.
5. Remove the chicken to a bowl.
6. Cool and cut into bite-size pieces.
7. To make the salad: combine the minced celery and the onion, 1/2 teaspoon salt, 1 teaspoon pepper and all of the remaining ingredients in a bowl and mix.
8. Add the chicken, tossing it gently until coated.
9. Serve immediately, or cover and refrigerate until serving.

chicken breasts, butter, stalks celery, onion, poultry seasoning, salt, black pepper, mayonnaise, sour cream, heavy cream, mustard, sweet relish

Taken from cooking.nytimes.com/recipes/12051 (may not work)