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Country Chicken Ragout

Ingredients: -1 4 chicken breasts (6 oz) skin and bones removed 32 canned pearl onions outer skins removed -1 large mushrooms; quartered 8 Slice(s) extra thick bacon; diced, cooked, and drained 2 garlic cloves; crushed 12 baby artichokes (fresh or frozen) cooked and halved 12 sun dried tomatoes julienned 4 Teaspoon(s) fresh tarragon, chopped 1/4 Cup(s) pine nuts 1/4 Cup(s) cream sherry 1 Cup(s) chicken stock Directions: In a large skillet place the oil and heat it on medium high until it is hot. Add the chicken breasts and saut them for 3 minutes on each side, or until they are lightly browned. Add the pearl onions, mushrooms, bacon, and garlic. Saut the ingredients for 3 minutes. Add the baby a rtichokes, sun-dried tomatoes, tarragon, and pine nuts. Saut 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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