Chicken Breasts And Artichokes With Fettuccini Recipe

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Chicken Breasts and Artichokes with Fettuccini

Kitchen Crew


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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 this Recipe

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