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This elegant yet comforting dish features tender poached chicken breasts paired with tender artichoke hearts in a rich, silky sauce. The sauce is made by reducing chicken broth with sherry vinegar, then enriching it with heavy cream and a touch of egg yolk for a luxurious texture. Served over butter-tossed fettuccine and finished with fresh parsley, it offers a perfect balance of savory, tangy, and creamy flavors. It&# 226;ÂÂs an ideal choice for a special weeknight dinner or a romantic meal at home, bringing a touch of restaurant-quality Italian cuisine to your table without the fuss.
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Chicken Breasts & Artichokes With Fett
Description
This elegant yet comforting dish features tender poached chicken breasts paired with tender artichoke hearts in a rich, silky sauce. The sauce is made by reducing chicken broth with sherry vinegar, then enriching it with heavy cream and a touch of egg yolk for a luxurious texture. Served over butter-tossed fettuccine and finished with fresh parsley, it offers a perfect balance of savory, tangy, and creamy flavors. It&# 226;ÂÂs an ideal choice for a special weeknight dinner or a romantic meal at home, bringing a touch of restaurant-quality Italian cuisine to your table without the fuss.Ingredients
Directions
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Rinse and dry the chicken breasts, then season generously with salt and pepper.
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Melt 1 tablespoon of butter in a non-aluminum skillet over low heat.
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Add the chicken breasts to the skillet and sprinkle with 1 tablespoon of sherry or red wine vinegar.
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Cover and cook over low heat for about 3 minutes per side, or until the chicken is cooked through.
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Remove the chicken from the skillet and keep warm, covered with foil.
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Add another tablespoon of butter to the same skillet and sauté the drained and rinsed artichoke hearts until warmed through.
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Remove the artichokes from the skillet and set aside.
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Deglaze the skillet by stirring in 1 tablespoon of vinegar, scraping up any browned bits.
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Pour in the chicken broth and simmer, stirring occasionally, until the liquid is reduced by half.
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Stir in the heavy cream and continue to simmer until the liquid is reduced by one-third.
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Meanwhile, boil the fettuccine in salted water according to package directions, then drain, reserving the pasta water if needed.
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In a separate saucepan, toss the hot drained fettuccine with the remaining 4 tablespoons of butter until coated.
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In a small bowl, beat the egg yolk with 1 tablespoon of cold water until foamy.
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Remove the cream sauce from the heat and slowly whisk in the egg yolk mixture, ensuring the sauce does not boil to prevent curdling.
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Season the sauce with salt, pepper, and additional vinegar to taste if desired.
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Stir the chopped fresh parsley into the sauce.
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Arrange the buttered fettuccine on plates, top with the chicken breasts and artichoke hearts, and spoon the sauce over everything.
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Serve immediately, optionally with a green salad on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 239.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.3g17%
- Cholesterol 89.0mg30%
- Sodium 82.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chicken, artichokes, fettuccine, cream sauce, italian, dinner, main course, sherry vinegar, comfort food, pasta, chicken breasts, easy dinner, weeknight meal
