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Country Chicken Ragout















Trans-fat Free, Low Carb


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
8 slices bacon
extra thick, diced, cooked and drained
2 cloves garlic
12 baby artichokes
baby, fresh or frozen, cooked and halved
12 each sundried tomatoes
4 teaspoons tarragon sprigs
fresh, chopped
¼ cup pine nuts
¼ 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. 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 58569% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 545mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 76g
Vitamin A 18% Vitamin C 5%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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