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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains, Dairy Poultry, Main dish 4 Servings

INGREDIENTS

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)

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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