Steps:
- 1. Arrange chicken breasts in a single layer in a large jelly-roll pan. Spread evenly with crème fraiche and bake in a preheated 350F oven for 20 to 25 minutes, or until done to your taste. Remove from oven and cool. 2. Shred meat into bite-size pieces and transfer to a bowl. 3. Whisk sour cream and mayonnaise together in a small bowl and pour over chicken mixture. 4. Add. celery, walnuts, tarragon, salt and pepper to taste, and toss well. 5. Refrigerate, covered, for at least 4 hours. Taste and correct seasoning before serving. 4 to 6 portions
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