Chicken Breasts and Artichokes with Fettuccini

Chicken Breasts And Artichokes With Fettuccini Recipe

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Rating:
☆☆☆☆☆ 0 votes
Serves:
4

Ingredients

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

How to Make Chicken Breasts and Artichokes with Fettuccini

Step-by-Step

  • 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.
  • 7Remove and set aside.
  • 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.
  • 13Season to taste.
  • 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.
  • 17Season as desired.
  • 18Stir in parsley.
  • 19Arrange chicken and artichokes on bed of fettuccine.
  • 20Serve with green salad.

Printable Recipe Card

About Chicken Breasts and Artichokes with Fettuccini

Course/Dish: Chicken, Pasta
Regional Style: Italian
Other Tag: Quick & Easy