Title: Chicken Breasts And Artichokes With Fettuccini
Categories: Chicken
Servings: 4
4 skinless boneless chicken
breast halves
Salt and pepper
6 TB butter
1 c chicken broth
2 3 tbsp. sherry wine vinegar
or red wine vinegar
1 cn Maria artichoke hearts,
drained and rinsed
1/2 c heavy cream
1 lb fettuccine
1 egg yolk
1 TB water
1 TB chopped fresh parsley
Rinse and dry chicken breasts, salt and pepper. Melt 1 tablespoon
butter in non-aluminum skillet over low heat. Add chicken and sprinkle
with 1 tablespoon vinegar. Cover and cook over low heat until cooked
(3 minutes each side). Remove and keep warm covered with foil.
Add 1 tablespoon butter to skillet, add artichoke hearts and saute
until warmed. Remove and set aside. Deglaze pan by stirring
1 tablespoon vinegar into skillet. Add chicken broth and simmer,
stirring
until broth is reduced by 1/2. Add cream, stirring and reduce liquid
again by 1/3. Boil and drain fettuccine and reserve. In saucepan, toss
with remaining 4 tablespoons butter. Season to taste. Beat egg yolk
in small bowl with 1 tablespoon cold water until foamy, whisk into hot
sauce. Remove skillet from heat, whisking constantly. Sauce must not
boil after egg is added - can add more vinegar to taste. Season as
desired. Stir in parsley. Arrange chicken and artichokes on bed of
fettuccine. Serve with green salad. Serves 4.
