🫙 From the Spice Rack
Chicken Breasts and Artichokes with Fettuccini
Servings: 4 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,
maineasy
Ingredients7 items
Ingredients
- 4skinless boneless chicken
- 1cup chicken broth
- 23 tbsp. sherry wine vinegar
- 1lbfettuccine
- 1egg yolk
- 1tbsp water
- 1tbsp chopped fresh parsley
Directions
- 1
Servings: 4 4 skinless boneless chicken breast halves Salt and pepper 6 TB butter 1 c chicken broth 2 3 tbsp
- 2
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 wa
- 3
Melt 1 tablespoon butter in non-aluminum skillet over low heat
- 4
Add chicken and sprinkle with 1 tablespoon vinegar
- 5
Cover and cook over low heat until cooked (3 minutes each side)
- 6
Remove and keep warm covered with foil
- 7
Add 1 tablespoon butter to skillet, add artichoke hearts and saute until warmed
- 8
Remove and set aside