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How To make Country Chicken Rago

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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) In a large skillet place the oil and heat it on medium high until it is hot. Add the chicken breasts and saut

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