Recipe: Chicken Breasts and Artichokes with Fettuccini

CHICKEN BREASTS AND ARTICHOKES WITH FETTUCCINI

4 boneless, skinless chicken breast halves
Salt and pepper, to taste
6 tbsp butter, divided use
1 cup chicken broth
2 to 3 tbsp. sherry wine vinegar or red wine vinegar, divided use
1 can Maria artichoke hearts, rinsed and drained
1/2 cup heavy whipping cream
1 lb fettuccine
1 egg yolk
1 tbsp water
1 tbsp chopped fresh parsley

Season chicken breasts with 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 half. Add heavy cream, stirring and reduce liquid again by a third.

Cook fettuccine according to package directions; drain and keep warm.

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 add egg to skillet. 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.

Makes 4 servings
From: linda/tennessee - 01-02-98