Country Chicken Rago–t

MMMMM----- Meal-Master Recipe via Home Cookin 1.3

Title: Country Chicken Rago–t
Categories: Home Cookin,
Yield: 4

2 tb Vegetable oil
4 Chicken breasts (6 oz)
skin and bones removed
32 cn pearl onions
outer skins removed
8 lg Mushrooms; quartered
8 sl Extra thick bacon; diced,
cooked, and drained
2 Garlic cloves; crushed
12 Baby artichokes
(fresh or frozen)
cooked and halved
12 Sun dried tomatoes
julienned
4 ts Fresh tarragon, chopped
1/4 c Pine nuts
1/4 c Cream sherry
1 c Chicken stock
1 c Heavy cream
Salt and pepper (to taste)

In a large skillet place the oil and heat it on medium high until
it is hot. Add the chicken breasts and saut‚ them for 3 minutes
on each side, or until they are lightly browned. Add the pearl
onions, mushrooms, bacon, and garlic. Saut‚ the ingredients for 3
minutes. Add the baby artichokes, sun-dried tomatoes, tarragon,
and pine nuts. Saut‚ the ingredients for 2 minutes. Add the
sherry and cook for 1 minute, or until it is reduced by 1/4. Add
the the chicken stock and cook it for 3 to 4 minutes, or until it
is reduced by 3/4. Add the heavy cream and cook it for 2 to 3
minutes, or until the sauce thickens. Add the salt and pepper.

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