Country Chicken Ragout

20 minutes Prep: 5 minutes Cook: 15 minutes

499 calories per serving view nutrition facts

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2	tablespoons	vegetable oil
4	each	chicken breasts	boneless and skinless, about 6 ounces each
32	each	pearl onions	canned, pickled, outer skins removed
8	large	mushrooms	quartered
8	slices	bacon	extra thick, diced, cooked and drained
2	cloves	garlic	crushed
12	baby	artichokes	baby, fresh or frozen, cooked and halved
12	each	sundried tomatoes	julienned
4	teaspoons	tarragon sprigs	fresh, chopped
1/4	cup	pine nuts
1/4	cup	cream sherry
1	cup	chicken broth
1	cup	heavy whipping cream
1	x	salt and black 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 sauté them for 3 minutes on each side, or until they are lightly browned.

Add the pearl onions, mushrooms, bacon, and garlic. Saute the ingredients for 3 minutes.

Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts. Saute 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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Serving Size 271g

Amount per Serving

Calories 499 69% of calories from fat