8 chicken breasts halves, boneless, skinless, slightly flattened
flour, for dredging
¼ vegetable oil
1 tablespoon olive oil
1 medium onion, finely chopped
¼ cup prosciutto, chopped
4 tablespoons unsalted butter
½ cup dry white wine
1 cup chicken stock
2 cups new peas, cooked if fresh
Salt and freshly ground pepper to taste
Lightly flour the chicken breasts, shaking off the excess. In a large heavy skillet, heat the vegetable oil over moderately high flame. Add chicken breasts in two batches and sauté, turning once, until golden brown, about 5 minutes per side. Remove from the skillet and keep warm.
Wipe the skillet clean and add the olive oil. Add the onion and prosciutto, and sauté over moderate heat until the onion is translucent, about 5 minutes. Add the butter, wine, and stock, and bring to a boil. Reduce the heat and simmer sauce until well blended and thickened, about 5 minutes.
Return the chicken to the skillet, add the peas, and cook until just heated through, about 2 minutes. Season to taste, arrange two pieces of chicken on each serving plate, and spoon the sauce and peas over them.
Note: Peas should be thoroughly cooked if fresh, thawed if frozen.