Photo: recipeland.com

Chicken Breasts and Artichokes with Fettuccini

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	25 minutes
	Ready In	40 minutes

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Ingredients

4	each	chicken breast halves, boneless and skinless
1	x	salt and black pepper
6	tablespoons	butter
1	cup	chicken broth
2-3	tablespoons	sherry vinegar	or red wine vinegar
1	can	artichoke hearts	drained and rinsed
1/2	cup	heavy whipping cream
1	pound	pasta, fettuccine
1	each	egg yolk
1	tablespoon	water
1	tablespoon	parsley leaves	fresh, chopped

Directions

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 sauté 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.

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Member Review

Company Casserole

Very easy to make. Great for a work-day. I just set it up the night before, turned it on in the morning, and dinner was ready--with a salad waiting in the frig! The bonus is that it's very tasty, also.