Country Chicken Ragout

• 2 tablespoons vegetable oil
• 4 each chicken breasts boneless and skinless, about 6 ounces each
• 32 each pearl onions canned, pickled, outer skins removed
• 8 large mushrooms quartered
• 8 slices bacon extra thick, diced, cooked and drained
• 2 cloves garlic crushed
• 12 baby artichokes baby, fresh or frozen, cooked and halved
• 12 each sundried tomatoes julienned
• 4 teaspoons tarragon sprigs fresh, chopped
• 1/4 cup pine nuts
• 1/4 cup cream sherry
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 1 x salt and black pepper to taste

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

vegetable oil, chicken breasts, pearl onions, mushrooms, bacon, garlic, artichokes baby, tomatoes, tarragon sprigs fresh, pine nuts, cream sherry, chicken broth, heavy whipping cream, salt

Taken from recipeland.com/recipe/v/country-chicken-ragout-3600 (may not work)