1. Drain pineapple chunks, reserving juice. Mix together 2 tablespoons pineapple juice with cornstarch and set aside. Combine remaining pineapple juice, honey, and mustard. 2. Heat oil in pan, and brown chicken on both sides; sprinkle with tarragon. 3. Add juice mixture to pan and simmer for 15 minutes until chicken is cooked through. 4. Add pineapple chunks and cornstarch mixture and heat until sauce has thickened. Remove from heat and serve. Recipe by: Dole Handout Posted to MC-Recipe Digest V1 #894 by Kj375@aol.com on Nov 9, 1997
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|Serving Size: 1 Serving (322g)|
|Recipe Makes: 4|
|Calories from Fat: 77 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 82.6mg||25 %|
|Sodium 426.4mg||15 %|
|Potassium 471.4mg||12 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 36.1g|
|Protein 22g||31 %|
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Calories per serving: 310
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