Tarragon Chicken Salad

4 to 6 portions

4 boneless, skinless chicken breasts (3 lb.s), well rinsed and patted dry
Chicken or vegetable broth
1/2 cup sour cream
1/2 cup mayonnaise
2 ribs celery, chopped
1/2 cup walnut halves (optional)
1 tsp crumbled dried tarragon
Salt and freshly ground black pepper, to taste

Cook chicken breasts in chicken or vegetable broth to cover. Bring to boil and let simmer about 10 minutes or until an istant thermometer reads 160 F. Remove chicken from broth and allow to cool. See also Steeped Chicken.
Shred or cut the meat into bite-size pieces and transfer to a bowl.
Whisk the sour cream and mayonnaise together in a small bowl, and pour over the chicken.
Add celery, walnuts, tarragon, and salt and pepper, and toss well.

Cover and refrigerate for at least 4 hours. Correct the seasoning before serving.

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