Chicken Breasts With Artichokes And Peas

• 2 Tbsp. flour
• 1/2 tsp. salt
• 3 whole chicken breasts, skinned, boned and cut into thin strips
• 2 Tbsp. olive oil
• 1 c. chicken broth
• 1/4 c. dry white wine
• 1 (9 oz.) pkg. frozen artichoke hearts
• 1/4 lb. Prosciutto or cooked ham, thinly sliced into strips
• 1 (10 oz.) pkg. frozen peas
• 1/4 c. chopped parsley

1. On waxed paper, combine flour, salt and pepper.
2. Coat chicken with flour mixture.
3. In 12-inch skillet over high heat, in hot oil, cook chicken until lightly browned.
4. Stir frequently.
5. Add chicken broth, wine, artichoke hearts and Prosciutto; heat to boiling.
6. Reduce heat to low; cover and simmer 5 minutes.
7. Stir occasionally.
8. Stir in peas; cook 5 minutes more or until chicken is fork-tender.
9. Sprinkle with parsley.
10. Serves 6.

flour, salt, chicken breasts, olive oil, chicken broth, white wine, frozen artichoke, ham, frozen peas, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242855 (may not work)