Chicken Breasts and Artichokes with Fettuccini
chicken breasts, halved, boneless and skinless
red wine vinegar
artichoke hearts, rinsed and drained
1Rinse and dry chicken breasts, salt and pepper.
2Melt 1 tablespoon butter in non-aluminum skillet over low heat.
3Add chicken and sprinkle with 1 tablespoon vinegar.
4Cover and cook over low heat until cooked (3 minutes each side).
5Remove and keep warm covered with foil.
6Add 1 tablespoon butter to skillet, add artichoke hearts and saute until warmed.
8Deglaze pan by stirring 1 tablespoon vinegar into skillet.
9Add chicken broth and simmer, stirring until broth is reduced by 1/2.
10Add cream, stirring and reduce liquid again by 1/3.
11Boil and drain fettuccine and reserve.
12In saucepan, toss with remaining 4 tablespoons butter.
14Beat egg yolk in small bowl with 1 tablespoon cold water until foamy, whisk into hot sauce.
15Remove skillet from heat, whisking constantly.
16Sauce must not boil after egg is added - can add more vinegar to taste.
19Arrange chicken and artichokes on bed of fettuccine.
20Serve with green salad.