COUNTRY CHICKEN RAGO?T

Servings: 4
Ingredients:

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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