Chicken Breasts With Artichokes And Peas - cooking recipe

Ingredients

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

Preparation

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