2 tb Vegetable oil 4 Chicken breasts (6 oz) - skin and bones removed 32 Canned pearl onions - outer skins removed 8 lg Mushrooms; quartered 8 sl 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 ts Fresh tarragon, chopped 1/4 c Pine nuts 1/4 c Cream sherry 1 c Chicken stock 1 c Heavy cream Salt and 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 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 artichokes, 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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