Ingredients Jump to Instructions ↓

  1. Servings: 4

  2. 4 skinless boneless chicken

  3. breast halves Salt and pepper 6 TB butter

  4. 1 c chicken broth

  5. 2 3 tbsp. sherry wine vinegar

  6. or red wine vinegar 1 cn Maria artichoke hearts,

  7. drained and rinsed 1/2 c heavy cream

  8. 1 lb fettuccine

  9. 1 egg yolk

  10. 1 TB water

  11. 1 TB chopped fresh parsley

  12. 1 tablespoon butter in non-aluminum skillet over low heat. Add chicken and sprinkle with

  13. 1 tablespoon vinegar. Cover and cook over low heat until cooked (3 minutes each side). Remove and keep warm covered with foil. Add

  14. 1 tablespoon butter to skillet, add artichoke hearts and saute until warmed. Remove and set aside. Deglaze pan by stirring

  15. 1 tablespoon vinegar into skillet. Add chicken broth and simmer, stirring until broth is reduced by

  16. 1/2. Add cream, stirring and reduce liquid again by

  17. 1/3. Boil and drain fettuccine and reserve. In saucepan, toss with remaining

  18. 4 tablespoons butter. Season to taste. Beat egg yolk in small bowl with

  19. 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


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