2 c. sour cream
1 tsp. tarragon
1 tsp. thyme
1/2 tsp. garlic powder
1 tsp. paprika
2 1/2 tsp. salt
6 chicken breasts
1 1/2 c. corn flake crumbs
1/4 c. butter
1 c. sm. canned shrimp
1/4 c. diced ripe olives

Combine sour cream with spices. Dip pieces of chicken in sour cream mixture, then into corn flake crumbs, coating well. Melt butter in baking dish. Place chicken skin side down in dish and bake at 350 degrees for 45 minutes. Turn over and bake about 20 minutes longer.

While chicken bakes, add shrimp and olives to remaining sour cream mixture. Pour sauce over chicken during last 10 minutes of baking time or heat sauce and serve separately.