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Export 9 ingredients for grocery delivery
Step 1
1 Position a rack in the middle of the oven and preheat to 375 degrees
Step 2
2 Generously grease a large, rimmed baking sheet with butter
Step 3
3 Scatter the onion slices and a generous amount of herbs on the baking sheet, then lay the chicken breast halves on top, skin side up, in a single layer
Step 4
4 Sprinkle with lemon juice, then season lightly with salt and pepper
Step 5
5 Roast for 30 to 40 minutes, until the meat’s juices run clear
Step 6
6 and the internal temperature is 155 degrees
Step 7
7 Do not overcook
Step 8
8 Let the chicken rest for 5 minutes and check the temperature again, it should be 165
Step 9
9 Let cool
Step 10
10 Discard the herbs and onions
Step 11
11 Remove and discard the skin and bones and shred the chicken, or cut it into slivers or small cubes and transfer to a bowl
Step 12
12 Add the tarragon and season lightly with salt and pepper, tossing to incorporate
Step 13
13 In a separate bowl, stir together the sour cream and mayonnaise until combined
Step 14
14 Add to the chicken a bit at a time to produce a salad that is creamy but not wet
Step 15
15 Mix in more of the sour cream and mayonnaise, to reach desired texture
Step 16
16 Stir in the celery and the pecans, if using
Step 17
17 Taste, and season with more salt and/or pepper, if desired
Step 18
18 Serve right away or refrigerate and serve chilled