4 split chicken breasts
1 can cream of chicken soup
3 tbsp. Hellmann's mayonnaise
2 tbsp. crushed tarragon leaves (double if fresh herb used)

Preheat oven to 400 degrees. Place chicken breasts in a single layer in a baking dish. Mix cream of chicken soup and mayonnaise together. Spoon over chicken. Sprinkle crushed tarragon over chicken. Cover tightly. Bake until tender (1-1 1/2 hours). Thicken sauce with flour to pour over chicken. Reduce time if boneless breasts are used. 3 generous servings.