RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 536
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| Recipe Name: |
Chicken Breasts and Artichokes with Fettuccine |
| Source: |
Great Meals in Minutes, Chicken & Game Hen Menus |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.20
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| # Sides Included: |
1 |
Difficulty: |
Intermediate |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
4 9-ozs chicken breast, boneless, skinless
1 to taste salt and pepper
3 Tablespoons vinegar, red wine
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Directions:
In a covered saucepan, bring salted water to boil for pasta. Thoroughly dry chicken breasts. Rub with salt and pepper. Heat 1 tablespoon of the butter in a non-aluminum skillet over low heat. Add chicken breasts and sprinkle them with 1 tablespoon of the vinegar.
Cover and cook over low heat 3 minutes per side or until cooked through. Remove breasts from pan and transfer to a plate; keep warm by covering with foil. Add another tablespoon of butter to the skillet. Add artichoke hearts and sauté over medium high heat 2 minutes, or until tender. Remove hearts and set aside. Deglaze pan by stirring 1 tablespoon of the vinegar into the skillet.
Add chicken broth and simmer, stirring, until broth is reduced by ½. Add cream, stirring, and reduce liquid again by 1/3. Add fettuccine to boiling water and stir. Cook 5 to 8 minutes. Drain and return to saucepan. Toss with the remaining 4 tablespoons of butter. Season to taste.
Beat egg yolk in a small bowl with 1 tablespoon of cold water for 45 seconds, or until foamy. Then whisk in some of the hot sauce in skillet.
Pour egg mixture back into skillet. Immediately remove skillet from heat, whisking constantly. Sauce must not boil after addition of egg.
Stir in parsley. Arrange chicken and artichokes on bed of fettuccine. Spoon sauce over them. |
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| Nutrition per Serving: |
| Calories: |
947 |
Total Carbs: |
93.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
151.0 |
Fat: |
24.3 |
Protein: |
81.88 |
| Fiber: |
0.03 |
Sodium: |
486.25 |
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