6 tbsp. butter
1 lb. boneless chicken breast, cut into strips
1/2 tsp. tarragon leaves
1 c. hot green peas
1 (2 oz.) jar diced pimientos, drained
2 tbsp. butter
2 tbsp. flour
1 c. milk
Cajun Spice-blend (see below)

Melt 6 tablespoons butter in frying pan; add chicken, tarragon and some spice blend. Saute until chicken is done. In small saucepan melt 2 tablespoons butter; stir in flour; cook 2 minutes. Slowly add milk and 3/4 teaspoon spice blend. Cook until thick. Serve with rice, peas and pimientos.

CAJUN SPICE BLEND:

1/4 tsp. black pepper
Red pepper
Garlic powder
Paprika
Salt