Quick Chicken Skillet - cooking recipe

Ingredients

3 whole chicken breasts, boned (6 halves)
1/4 c. margarine or butter
1 medium green pepper, cut in strips
1 c. celery, cut diagonally
1 tsp. salt
3/4 c. water
1 (5 1/2 oz.) can pineapple chunks
2 Tbsp. dried onion flakes
1 tsp. tarragon
1 cube chicken broth
1 Tbsp. cornstarch
pimento

Preparation

Cut chicken into finger size strips.
In electric skillet at 350\u00b0, melt butter.
Add cut up chicken; cook for 3 minutes, turning constantly.
Add cut up green pepper, celery, salt, water and juice from pineapple.
Cover; cook for 3 minutes.
Add tarragon, onion flakes, chicken broth and pineapple chunks.
Bring to boil, reduce heat, cover and cook for 4 minutes.
Add cold water to cornstarch to make a paste.
When 4 minutes cooking time is reached, add cornstarch gradually to thickness desired.
Add chopped pimento for color.
Serve over rice or noodles.