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.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)