/ Main Dishes
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.