| 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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