Tarragon Chicken Salad - cooking recipe

Ingredients

3 lb. boneless chicken breast
1 c. heavy cream
1/2 c. mayo
1/2 c. sour cream
1/2 c. shelled walnuts
1/2 c. diced celery
1 tsp. crumbled dried tarragon
salt and pepper

Preparation

Arrange chicken breast in single layer in large jelly roll pan.
Spread evenly with heavy cream and bake at 350\u00b0 for 20 to 25 minutes.
Cool.
Shred meat into bite size pieces and transfer to bowl.
Whisk sour cream and mayo together in small bowl and pour over chicken.
Add celery, walnuts, tarragon, salt and pepper. Toss well.
Refrigerate covered at least 4 hours.
Makes 4 to 6 servings.