Tarragon chicken salad

Ingredients:

4 boneless, skinless chicken breasts
1 cup heavy cream
1/2 cup sour cream
1/2 cup mayonaise
2 ribs celery, chopped
1/2 cup walnut halves
1 Tbls. dried tarragon

Preparation:

Preheat oven to 350F.
Place chicken breasts on a baking pan and pour cream over them.
Bake for 20-25 minutes.
Remove from oven and allow to cool in the cream.
Cut meat in bite size pieces and discard cream.
Whisk sour cream and mayonaise together and pour over chicken.
Add celery, walnuts, tarragon and toss well.
Add salt and pepper to taste.
Cover and refrigerate at least four hours before serving.