Tarragon Chicken Salad - cooking recipe

Ingredients

3 lb. boneless chicken breast
1 head broccoli (use flowerets only)
1 c. heavy cream
1/2 c. sour cream
1/2 c. mayonnaise
2 celery stalks, cut into 1-inch pencil strips
1/2 c. shelled walnuts or pecans
1 Tbsp. dried tarragon (can use less)
salt and pepper to taste

Preparation

Arrange chicken in single layer on a large jelly roll pan. Cover evenly with heavy cream.
Bake at 350\u00b0 for 20 to 25 minutes. Cool.
Shred chicken into bite size pieces in a large bowl.
Wisk sour cream and mayonnaise together and pour over chicken.
Add remaining ingredients and toss well*.
Refrigerate for at least 4 hours.