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Posted by quotes on January 23, 2008

Serves 4-6

My teenage son Carlos says he likes this better cold the next day with a small handful of slivered almonds tossed over it. Myself, I like it hot, served over rice.

If you have leftover chicken broth (as you probably will if you’re using canned chicken broth), use it as part of the liquid you use to cook the rice. Also, if you like peppers to stay a bright green and don’t mind if there’s still some crunch to them, add them at the same time that you add the cornstarch rather than earlier in the recipe. They look pretty that way and pick up the bright red of the pimentos.

1 roaster boneless breast cut into 1/4″ by 2″ strips

4 tablespoons butter or margarine

1 green pepper, cut into strips

1 cup celery, sliced diagonally

1 20-ounce can pineapple chunks, with liquid

3/4 cup chicken broth

1/4 cup chopped onion

1 tablespoon fresh tarragon or 1 teaspoon dried

2 tablespoons cornstarch

1 4-ounce can pimento, drained and cut into strips

1/2 teaspoon salt or to taste

In a large skillet or wok over medium-high heat, melt butter. Add chicken and saute for 5 minutes. Add green pepper and celery and cook 3 minutes, stirring. Drain pineapple, reserving liquid. Add drained pineapple, 1/2 cup of pineapple juice, broth, onion and tarragon. Bring mixture to a boil; reduce heat to medium-low and simmer 5 minutes. Blend cornstarch with 2 tablespoons water to make a smooth paste. (If you like the sauce quite thick, use an extra teaspoon of cornstarch.) Add to skillet and continue to cook, stirring, until thickened. Add pimento and serve immediately.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission


Famous Recipes


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