Country Chicken Rago–t Recipe
Recipe
Ingredients
2 tbsp vegetable oil
4 chicken breasts (6 oz) skin and bo, nes removed
32 canned pearl onions outer skins re, moved
8 large mushrooms, quartered
8 slice extra thick bacon, diced, cooked, and drain
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
1 salt and pepper (to taste)
Recipe
Preparation
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.
Servings:
4
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Foods containing allyl sulfides
( includes eschalot, chives and spring onions)
The onion and garlic family of foods is high in allyl sulfides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
Although there is very little real proof published, allyl sulphides are also thought by nutritionalists to reduce symptoms with blood circulation, sterilization and diabetes.
Foods containing allyl sulfides are also low in calories, so should be included in your weight loss regime.
Country Chicken Rago–t Recipe Collection
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