Chicken Breasts Artichokes With Fett
Ingredients| 4 skinless boneless chicken |
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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.
Servings: 4
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