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.