2 c. sour cream
1 tsp. salt
1/2 tsp. leaf tarragon
1/2 tsp. leaf thyme
1/2 tsp. paprika
1/4 tsp. garlic powder
3 chicken breasts, split
1 1/2 c. corn flake crumbs
1/4 c. butter
1 c. cooked shrimp
1/4 c. chopped ripe olives

In shallow dish, combine first six ingredients. Dip chicken in sour cream mixture, then in crumbs. Set aside.

In baking dish melt butter. Arrange chicken pieces in single layer, skin side down. Bake 45 minutes; turn and bake 20 additional minutes.

Add shrimp and olives to remaining sour cream (add more sour cream if necessary); heat slowly (do not boil). Serve over chicken or as an accompaniment.