Chicken Breasts and Artichokes with Fettuccini

serves 4

Ingredients

  • 4
    chicken breasts, halved, boneless and skinless
  • 1 Tbsp
    water
  • 1
    egg yolk
  • 1 lb
    fettuccine pasta
  • 1/2 c
    heavy cream
  • 1 can
    artichoke hearts, rinsed and drained
  • 2/3 Tbsp
    red wine vinegar
  • 1 c
    chicken broth
  • 6 Tbsp
    butter
  • "just a pinch" of pepper
  • "just a pinch" of salt
  • 1 Tbsp
    parsley, chopped
ADVERTISEMENT

How To Make

  • 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.

Categories & Tags for Chicken Breasts and Artichokes with Fettuccini:

ADVERTISEMENT