Country Chicken Rago T Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 slice: 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 tsp: Fresh tarragon, chopped
1/4 cup: Pine nuts,
1/4 cup: Cream sherry,
1 cup: Chicken stock,
1 cup: Heavy cream,
Salt and pepper, to taste
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp