here's one I got a while ago on FoodNetwork that we like
Baked Tarragon Chicken Thompson
Recipe courtesy Gourmet Magazine
Cook Time: 30 minutes Yield: 8 servings
1 cup creme fraiche (or sour cream)
1/2 cup dry Sherry (left-over white wine works
1/4 cup Dijon mustard
4 teaspoons dried tarragon, crumbled
Freshly ground black pepper
8 boneless skinless chicken breasts
Preheat oven to 350 degrees.
In a 13 by 9-inch baking dish stir together all ingredients except chicken. Add chicken to mixture, turning it to coat well, and arrange in 1 layer. Bake chicken in middle of oven 30 minutes, or until cooked through.