Country Chicken Ragout
boneless and skinless, about 6 ounces each
canned, pickled, outer skins removed
extra thick, diced, cooked and drained
baby, fresh or frozen, cooked and halved
heavy whipping cream
salt and black pepper
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.