Ingredients

boneless whole chicken breasts, about 3 pounds

1 cup crème fraiche or heavy cream

1/2 cup dairy sour cream

1/2 cup mayonnaise

2 celery ribs, cut into 1-inch-long pencil strips

1/2 cup shelled walnuts

1 tablespoon crumbled dried tarragon

salt and freshly ground black pepper, to taste

Preparation

  1. Arrange chicken breasts in a single layer in a large jelly-roll pan. Spread evenly with crème fraiche and bake in a preheated 350F oven for 20 to 25 minutes, or until done to your taste. Remove from oven and cool.

  2. Shred meat into bite-size pieces and transfer to a bowl.

  3. Whisk sour cream and mayonnaise together in a small bowl and pour over chicken mixture.

  4. Add. celery, walnuts, tarragon, salt and pepper to taste, and toss well.

  5. Refrigerate, covered, for at least 4 hours. Taste and correct seasoning before serving.

4 to 6 portions