2 large skinless, boneless chicken-breast halves (about 1 pound)
1/4 teaspoon pepper
1/2 8-ounce package 97% fat-free ham steaks
1 9-ounce package frozen artichoke hearts
1 tablespoon olive or salad oil
2 tablespoons balsamic vinegar
1 10-ounce package frozen peas
parsley sprigs for garnish
How to prepare
1. Cut chicken into 2-inch chunks. On waxed paper, mix pepper, 2 tablespoons flour, and 1/2 teaspoon salt; use to coat chicken chunks. Cut ham into 2″ by 1/4″ strips.
2. Prepare frozen artichoke hearts as label directs; drain.
3. In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken until golden brown and it just loses its pink color throughout.
4. In cup, mix balsamic vinegar, 1 teaspoon flour, 1/2 teaspoon salt, and 1/2 cup water. Stir balsamic-vinegar mixture, ham, artichoke hearts, and frozen peas into skillet; heat to boiling. Spoon mixture onto platter; garnish with parsley sprigs.
Each serving: About 290 calories, 6 g fat, 81 mg cholesterol,
720 mg sodium.