|Vegetable oil||2 Teaspoon|
|Chicken breasts||1 1⁄4 Pound, skinned and cut into halves|
|Frozen artichoke hearts||1 Cup (16 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Bacon/Cooked smoked ham||2 Ounce, diced (Canadian Style)|
|Diced drained pimiento||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|All purpose flour||3 Tablespoon|
|Canned chicken broth||1 Cup (16 tbs) (Ready To Serve)|
|Dry sherry||2 Tablespoon|
|Thyme leaves||1⁄4 Teaspoon|
In 12-inch nonstick skillet heat oil; add chicken and cook over medium-high heat, turning when necessary, until browned, 4 to 5 minutes.
Transfer chicken to plate and set aside.
In same pan combine artichoke hearts, peas, bacon (or ham), pimiento, and garlic and saute for 1 minute.
Sprinkle flour over vegetable mixture and stir quickly to combine.
Continuing to stir, gradually add broth; add remaining ingredients, stirring until thoroughly combined.
Return chicken to pan.
Reduce heat to low, cover, and cook until mixture thickens and chicken is cooked through, 15 to 20 minutes.