3 whole large chicken breasts (about 3 lb. total), skinned and halved lengthwise
3/4 c. unsweetened pineapple juice 1 (6 oz.) can
1 1/2 tsp. sugar
1/4 tsp. dried tarragon, crushed
2 tsp. cornstarch
Paprika
1/2 tsp. salt

Place chicken in a 10 inch skillet. Combine pineapple juice, sugar, tarragon and 1/2 teaspoon salt. Pour over chicken. Cover, cook over low heat 25 minutes or until chicken is done.

Transfer chicken to platter, keep warm. Skim excess fat from mixture in skillet. Combine cornstarch and 1 tablespoon cold water. Stir into sauce in skillet.

Cook and stir until bubbly; cook and stir 2 minutes longer. Drizzle sauce over chicken. Sprinkle with paprika. Serves 6.