Chicken Breasts and Artichokes with Fettuccini

Chicken Breasts And Artichokes With Fettuccini Recipe

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chicken breasts, halved, boneless and skinless
"just a pinch" of salt
"just a pinch" of pepper
6 Tbsp
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
egg yolk
1 Tbsp
1 Tbsp
parsley, chopped


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.

About Chicken Breasts and Artichokes with Fettuccini

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