Lemon Chicken

6 skinless, boneless chicken breast halves, cut into bite-size strips
2 tablespoons margarine or butter
1 tablespoons all purpose flour
½ teaspoon dried tarragon, crushed
½ teaspoon salt
¾ cup water
1 teaspoon instant chicken bouillon granules
1 lemon, thinly sliced
Hot cooked rice

Cook half the chicken in half of the margarine or butter in a large skillet over medium heat until tender and no longer pink, about 2-3 minutes. Remove from Skillet. Repeat with remaining chicken and margarine or butter. Return all chicken to skillet.Stir together the flour, tarragon and salt. Add to skillet and stir to coat chicken. Stir together the water and bouillon granules and add to skillet. Stir in lemon. Bring to boiling. Reduce heat; cover and simmer 5 minutes. Serve over hot cooked rice.