Chicken Breasts & Artichokes With Fett Recipe

Chicken Breasts & Artichokes With Fett Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
4: Skinless boneless chicken,
Breast halves,
Salt and pepper,
6 tbsp: Butter,
1 cup: Chicken broth,
2: 3 tbsp. sherry wine vinegar,
Or red wine vinegar,
1 can: Maria artichoke hearts,
Drained and rinsed,
1/2 cup: Heavy cream,
1 lbs: Fettuccine,
1: Egg yolk,
1 tbsp: Water,
1 tbsp: Chopped fresh parsley,

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 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.


Source from luhu.jp