Servings: 4
4 skinless boneless chicken
breast halves Salt and pepper 6 TB butter
1 c chicken broth
2 3 tbsp. sherry wine vinegar
or red wine vinegar 1 cn Maria artichoke hearts,
drained and rinsed 1/2 c heavy cream
1 lb fettuccine
1 egg yolk
1 TB water
1 TB chopped fresh parsley
Rinse and dry chicken breasts, salt and pepper. 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. Serves 4.