Ingredients

2 Tbsp. vegetable oil
4 chicken breasts (6 oz.), skin and bones removed
32 canned pearl onions, outer skins removed
8 large mushrooms; quartered
8 slices extra thick bacon; diced, cooked, and drained
2 garlic cloves; crushed
12 baby artichokes (fresh or frozen) cooked and halved
12 sun dried tomatoes, julienne
4 tsp. 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)

Cooking Instructions

In a large skillet place the oil and heat it on medium high until it is hot. Add the chicken breasts and Saute them for 3 minutes on each side, or until they are lightly browned. Add the pearl onions, mushrooms, bacon, and garlic. Saute the ingredients for 3 minutes. Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts. Saute the ingredients for 2 minutes. Add the sherry and cook for 1 minute, or until it is reduced by 1/4. Add 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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)