Boneless whole chicken breast, about 3 pounds
1 c. heavy cream
1/2 c. sour cream
1/2 c. mayonnaise
2 celery ribs, chopped
1/2 c. walnuts
1 tbsp. crumbled dried tarragon
Salt & pepper to taste

1. Arrange chicken breasts in a single layer in a large jelly roll pan. Spread evenly with cream and bake in a preheated 350 degree oven for 20 to 25 minutes. Remove and cool.

2. Shred meat into bite size pieces in medium size bowl.

3. Whisk sour cream and mayo together in a small bowl and pour over chicken. Add celery, walnuts, tarragon and salt and pepper, toss together.

4. Refrigerate, covered for at least 4 hours before serving.