Chicken breasts & artichokes with fett

Yield: 4 Servings

Measure Ingredient
4 \N Skinless boneless chicken
\N \N Breast halves
\N \N Salt and pepper
6 tablespoons Butter
1 cup Chicken broth
2 \N 3 tbsp. sherry wine vinegar
\N \N Or red wine vinegar
1 can Maria artichoke hearts,
\N \N Drained and rinsed
½ cup Heavy cream
1 pounds Fettuccine
1 \N Egg yolk
1 tablespoon Water
1 tablespoon 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 ½. Add cream, stirring and reduce liquid again by ⅓. 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.

Similar recipes