Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil - (fresh or frozen)
4 Chicken breasts (6 oz) - cooked and halved
- skin and bones removed 12 Sun dried tomatoes
32 Canned pearl onions - julienned
- outer skins removed 4 ts Fresh tarragon, chopped
8 lg Mushrooms; quartered 1/4 c Pine nuts
8 sl Extra thick bacon; diced, 1/4 c Cream sherry
- cooked, and drained 1 c Chicken stock
2 Garlic cloves; crushed 1 c Heavy cream
12 Baby artichokes 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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