Thursday, August 4, 2011

Chicken Breasts and Artichokes with Fettucine

As I have gotten older I realize how incredibly lucky I was growing up to be exposed to great home cooked food.  Whether is was cooked by my mother, grandmother, aunts, uncles or friends, I was truly given the gift of loving food!  Long before Dad and I developed a love of cooking, Mom would spend hours every Sunday making incredible meals, many of which are favorites to this day.  This is one of those recipes.  As Dad and I (who took over the kitchen several years ago from Mom) quickly learned, this is one of those delicious recipes Mom has held on to with a firm grip!  She is the only one in the family who has made this and does it so perfectly that there is no reason to fix what ain't broke!  Thanks Momma for teaching us the importance of good table manners, appreciating the fact that a delicious meal can be made at home and putting up with our "mashed potato wheel" every so often!  Love you!

Chicken Breasts and Artichokes with Fettuccine
6 skinless,boneless chicken breast halves
salt and freshly ground pepper
8 tablespoons of butter
5 to 6 tablespoons sherry (can use red wine vinegar if needed)
3 cloves garlic, minced\
1 small onion, diced
9 oz. package frozen artichoke hearts, defrosted (or one can)
3 cups chicken broth
1 1/2 cups heavy cream
Sliced fresh mushrooms
1 pound fettuccine
3 egg yolks
1 tablespoon water
1 tablespoon chopped fresh parsley

Wash your chicken after removing it from the package.
In covered saucepan, bring salted water to a boil for pasta.  Thoroughly dry chicken breasts.  Rub with salt and pepper.  Heat 1 tablespoon of the butter in non aluminum skillet over low heat.  Add chicken beasts and sprinkle them with 1 tablespoon of sherry.  

Cover and cook over low heat for 3 minutes on each side of until cooked through.  
Remove breasts from pan and transfer to plate; keep warm by covering with foil.  
Add another tablespoon of the butter to skillet.  
Add mushrooms and artichoke hearts and saute over medium-high heat 2 minutes or until tender.  
Remove artichoke hearts from skillet and set aside.  Saute onions and garlic in pan (may need to add more butter depending on how much has already been added).
Deglaze pan by stirring one tablespoon of sherry into skillet.  
Add chicken broth and simmer, stirring, until broth is reduced by half.  
Add cream, stirring, and reduce liquid by half.  
Add fettuccine to boiling water and stir several times with long-pronged fork.  Cook 5-8 minutes.  (If using fresh fettuccine, cook according to makers instructions.)  Drain in colander and return to sauce pan.  Toss with the remaining  4 tablespoons butter. Season to taste.  Place metal bowl and whisk in the fridge to be used with the egg yolks (this helps make them frothy).  
Beat egg yolks in small bowl with 1 tablespoon cold water for 45 seconds or until foamy.  Then whisk it into how sauce in skillet.  
Immediately remove skillet from heat, whisking constantly.  
Sauce must not boil after eggs are added  Adjust seasoning with salt and pepper and, if desired, a drop more vinegar to taste.  Stir in parsley.  
Arrange chicken halves and artichoke hearts on bed of fettuccine.  
Spoon sauce over them.

Lauren finally caught the puppies!
Annie just wants to play tug-of-war!

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