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 1/2.
Add cream, stirring and reduce liquid again by 1/3.
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.
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