1/2 teaspoon salt
1/8 teaspoon pepper
3 whole medium-sized chicken breasts skinned, boned, and cut into thin strips
2 tablespoons olive oil
1 cup chicken broth
1/4 cup dry white wine
1 (9 ounce) package frozen artichoke hearts
1/4 pound thinly sliced prosciutto or cooked ham, cut crosswise in half, then into thin strips
1 (10 ounce) package frozen peas
1/4 cup chopped parsley
On waxed paper, combine flour, salt, and pepper. Coat chicken with flour mixture. In 12-inch skillet over medium-high heat, in hot oil, cook chicken until lightly browned, stirring frequently.
Add chicken broth, wine, artichoke hearts and prosciutto; heat to boiling. Reduce heat to low; cover and simmer 5 minutes. stirring occasionally. Stir in peas; cook 5 minutes more or until chicken is fork-tender. Sprinkle with parsley.
Makes 6 servings.