Country Chicken Rago

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
4		Chicken breasts - skinless and boneless
32		Canned pearl onions - outer skins removed
8		Mushrooms - quartered (large)
8		Extra thick bacon; diced - cooked, and drained
2		Garlic cloves - crushed
12		Baby artichokes - (fresh or frozen)
		Cooked and halved
12		Sun dried tomatoes - julienne
4 teaspoons	20ml	Fresh tarragon - chopped
1/4 cup	59ml	Pine nuts
1/4 cup	59ml	Cream sherry
1 cup	237ml	Chicken stock
1 cup	237ml	Heavy cream
		Salt and pepper - (to taste)

Recipe Instructions

In a large skillet place the oil and heat it on medium high until it is hot. Add the chicken breasts and sautee them for 3 minutes on each side, or until they are lightly browned. Add the pearl onions, mushrooms, bacon, and garlic. Sautee the ingredients for 3 minutes.

Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts.

Sautee the ingredients for 2 minutes. Add the sherry and cook for 1 minute, or until it is reduced by 1/4. Add 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.

Source:
Cooking for Company

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