|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.
Calories 189 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.8%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 57.3 mg19.1%
Sodium 218.7 mg9.1%
Total Carbohydrates 11 g3.5%
Dietary Fiber 1.2 g4.6%
Sugars 1.1 g
Protein 25 g50.6%
Vitamin A 10.6% Vitamin C 21%
Calcium 2.4% Iron 9.5%
*Based on a 2000 Calorie diet