MMMMM-----Meal-Master - formatted by MMCONV  2.00
      Title: Chicken  Breasts  And  Artichokes  With  Fettuccini
 Categories: Chicken
   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,
            drained and rinsed
     1/2 c  heavy cream
       1 lb fettuccine
       1    egg yolk
       1 TB water
       1 TB chopped fresh parsley
 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,
 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.