2 tbsp. butter
1/2 c. finely chopped onion
1/4 c. chicken broth
2 c. shelled young peas (fresh or frozen)
1/4 c. lean Prosciutto, cut into strips

Melt butter in medium saucepan and sauté onion gently, 5 to 6 minutes. Add stock and peas. Bring to boil; cover. Simmer for about 15 minutes. Add Prosciutto. Cook, uncovered, stirring frequently, until liquid is absorbed. Serve hot.