Chicken Breasts & Artichokes with Fettuccini

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 ½.

Add cream, stirring and reduce liquid again by ⅓.

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.