Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
4 \N | Chicken breasts (6 oz) skin and bones removed |
32 \N | Canned pearl onions outer skins removed |
8 larges | Mushrooms; quartered |
8 slices | Extra thick bacon; diced, cooked, and drained |
2 \N | Garlic cloves; crushed |
12 \N | Baby artichokes (fresh or frozen) cooked and halved |
12 \N | Sun dried tomatoes julienned |
4 teaspoons | Fresh tarragon, chopped |
¼ cup | Pine nuts |
¼ cup | Cream sherry |
1 cup | Chicken stock |
1 cup | Heavy cream |
\N \N | 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 ¼. Add the the chicken stock and cook it for 3 to 4 minutes, or until it is reduced by ¾. 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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