Title: Country Chicken Rago–t
Categories: Poultry Main
Yield: 4 Servings
| 2 | tb | Vegetable oil |
| 4 | | Chicken breasts (6 oz) skin and bones removed |
| 32 | | Canned 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.