Country chicken rago–t
Yield: 4 Servings
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
Instructions:
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.
