Country Chicken Ragout
Yield
4 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
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 |
*
|
| 2E+1 | ml |
tarragon sprigs
fresh, chopped |
* |
| 59 | ml |
pine nuts
|
|
| 59 | ml |
cream sherry
|
* |
| 237 | ml |
chicken broth
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
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.
