Chicken Breasts & Artichokes with Fettuccini
Submitted by skodie
Butter-poached chicken and artichoke hearts over fettuccine in a silky sherry vinegar cream sauce. An elegant 40-minute dinner that tastes like a night out.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis is restaurant food you can absolutely pull off at home, and it only takes 40 minutes from start to plate.
Chicken breasts cook gently in butter with a splash of sherry vinegar, staying incredibly moist and picking up a subtle tang.
The artichoke hearts get a quick warm-up in the same pan, then everything comes together in a cream sauce enriched with egg yolk that clings to every strand of buttery fettuccine.
That hit of sherry vinegar running through the whole dish is what keeps it from feeling heavy. It’s rich, yes, but it’s bright too.
Pro Tips
- Keep the heat low when cooking the chicken. Three minutes per side over gentle heat keeps the breasts juicy instead of rubbery.
- Whisk the egg yolk mixture in off the heat. If the sauce boils after you add it, you’ll get scrambled egg instead of a silky finish.
- Sherry vinegar has a mellow sweetness that makes this dish. Red wine vinegar works in a pinch, but it’s sharper and less nuanced.
Ingredients
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.
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