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.

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