Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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