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.