Servings:
4 to 6 portions Servings
Ingredients
- 1 cup crème fraîche (page 414) or heavy cream
- 1/2 cup sour cream
- 1/2 cup mayonnaise, preferably hellmann
- 2 cup celery ribs, cut into 1-inch-long pencil strips
- 1/2 cup shelled walnuts
- 1 tablespoon crumbled dried tarragon
Preparation
Baking Directions:
1.Preheat the oven to 350°F.
2.Arrange the chicken breasts in a single layer in a large jelly-roll pan.
Spread evenly with the crème fraîche and bake until cooked through, 20 to 25 minutes.
Remove from the oven and cool.
3.Shred the meat into bite-size pieces and transfer to a bowl.
4.Whisk the sour cream and mayonnaise together in a small bowl and pour over the chicken mixture.
5.Add the celery, walnuts, tarragon, and salt and pepper, and toss well.
6.Refrigerate, covered, for at least 4 hours.
Taste and correct the seasoning before serving.
Tips:
Note: Use the accumulated juices from the jelly-roll pan to enrich soups or sauces.
