- 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
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.
Note: Use the accumulated juices from the jelly-roll pan to enrich soups or sauces.