3 whole broiler or fryer chicken breasts
1 can (1 lb. 4 oz.) pineapple chunks
3/4 c. water
1 chicken bouillon cube
1/4 c. butter
1 c. diagonally sliced celery
1 can (5 oz.) water chestnuts, drained and thinly sliced
1 1/2 tsp. salt
2 tbsp. chopped chives (frozen or freeze dried)
1 tsp. leaf tarragon
1 pkg. (8 oz.) frozen snow peas, thawed
2 tbsp. cornstarch
1 can (4 oz.) diced pimiento, drained

One hour ahead of serving time assemble all above ingredients so that they are ready to cook as follows: Bone and skin chicken breasts; cut into thin strips, less then 1/2 inch. Combine 1/2 cup pineapple syrup with 3/4 cup water and 1 chicken bouillon cube in cup or bowl. Put 1 cup diagonally sliced celery, sliced water chestnuts, and salt, chives, and leaf tarragon in bowl.

Drain the rest of syrup off pineapple and put in a bowl with snow peas. Cook as follows and serve immediately, or everything gets over cooked.

Heat butter over high heat and add chicken stirring constantly until it is all white and cooked (about 3 minutes). Add bowl of celery, water chestnuts, and seasonings. Cook and stir 2 minutes. Add pineapple, snow peas and syrup mixture (the water, syrup, bouillon cube). Bring to a boil; then reduce heat to medium and cover the pot and cook 4 minutes.

Blend together 2 tablespoons cornstarch and 1/4 cup water. Stir all at once into skillet and cook, stirring rapidly until thickened. Add drained and diced pimiento. Serve immediately with rice. Cooking time for each addition should be timed or it will be mushy and over cooked.