4 skinless boneless chicken breast halves
Salt and pepper
6 tbsp. butter
1 c. chicken broth
2-3 tbsp. sherry wine vinegar or red wine vinegar
1 can Maria artichoke hearts, drained and rinsed
1/2 c. heavy cream
1 lb. fettuccine
1 egg yolk
1 tbsp. water
1 tbsp. 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, stirring 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.