4 (6 oz.) chicken breasts, boneless, skinless, cut into strips
4 oz. Marsala wine
1/2 oz. soy sauce
3 oz. flour
2 oz. scallions, chopped
8 artichoke hearts, halved, canned
6 oz. mushrooms, sliced
4 oz. pimentos, sliced
2 cloves garlic, crushed
2 tsp. parsley, fresh, chopped
1 oz. olive oil
1 pinch ginger

Combine chicken strips with flour, ginger, garlic, salt and pepper and toss until chicken is coated. Shake off excess flour. Heat olive oil in a saute pan and saute chicken until golden brown. Add all other ingredients and bring to a boil. Serve immediately over buttered pasta or white or wild rice. Serves: 4. (Prep and Cooking Time: 30 minutes)