3 lbs. whole chicken breasts (boned)
1 c. heavy cream
1/2 c. sour cream
1/2 c. Hellmann's mayonnaise
2 celery ribs, cut into 1-inch long pencil strips
1/2 c. shelled walnuts
1 tbsp. crumbled dry tarragon
Salt and freshly ground pepper to taste

Arrange breasts in a single layer in a large jelly roll pan. Spread evenly with heavy cream and bake at 350 degrees for 20-25 minutes. Remove from oven and cool.

Whisk sour cream and mayonnaise together in a small bowl and pour over chicken. Add celery, walnuts, tarragon, salt and pepper and toss well. Refrigerate, covered, for at least 4 hours. Taste and correct seasoning before serving. Yield 4-6 portions.