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‚ 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.