Country Chicken Ragout

Directions

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. Sauté the ingredients for 3 minutes.

Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts. Sauté 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.