Recipe - Country Chicken Ragout

2 tablespoon 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; minced ,
cooked, and drained
2 Garlic cloves; crushed
12 Baby artichokes
(fresh or frozen)
cooked and halved
12 Sun dried tomatoes
julienned
4 teaspoon Fresh tarragon, chopped
One fourth cup Pine nuts
One fourth cup Cream sherry
1 cup Chicken stock
1 cup 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, sundried 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip