chicken breasts and artichokes with fettuccini

How To Make chicken breasts and artichokes with fettuccini

• 1

  Rinse and dry chicken breasts, salt and pepper.
• 2

  Melt 1 tablespoon butter in non-aluminum skillet over low heat.
• 3

  Add chicken and sprinkle with 1 tablespoon vinegar.
• 4

  Cover and cook over low heat until cooked (3 minutes each side).
• 5

  Remove and keep warm covered with foil.
• 6

  Add 1 tablespoon butter to skillet, add artichoke hearts and saute until warmed.
• 7

  Remove and set aside.
• 8

  Deglaze pan by stirring 1 tablespoon vinegar into skillet.
• 9

  Add chicken broth and simmer, stirring until broth is reduced by 1/2.
• 10

  Add cream, stirring and reduce liquid again by 1/3.
• 11

  Boil and drain fettuccine and reserve.
• 12

  In saucepan, toss with remaining 4 tablespoons butter.
• 13

  Season to taste.
• 14

  Beat egg yolk in small bowl with 1 tablespoon cold water until foamy, whisk into hot sauce.
• 15

  Remove skillet from heat, whisking constantly.
• 16

  Sauce must not boil after egg is added - can add more vinegar to taste.
• 17

  Season as desired.
• 18

  Stir in parsley.
• 19

  Arrange chicken and artichokes on bed of fettuccine.
• 20

  Serve with green salad.
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