4 skinless boneless chicken
1 breast halves
1 salt and pepper
6 tbsp butter
1 cup chicken broth
2 3 tbsp. sherry wine vinegar
1 or red wine vinegar
1 can maria artichoke hearts,
1 drained and rinsed
1/2 cup heavy cream
1 lb fettuccine
1 egg yolk
1 tbsp water
1 tbsp chopped fresh parsley
Directions
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.
Servings: 4 servings
Chicken Breasts & Artichokes With Fett Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry; Vegetable
The History of Recipes
Food historians have traced the existence of recipes far back into the far past, in fact as far back into history as the Egyptians, and quite possibly further than that. However, these, old cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the roman empire 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. Additionally, he informs us how the ancient cooks used many herbs, including a few you will know like thyme, rue and asafoetida. Over the following few hundred years, the powerful and rich strove to serve the best banquets, and consequentially the best chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookbooks were greatly in demand due to better eduction, people having increased free time and having more money. |
We hope you enjoy this Chicken Breasts & Artichokes With Fett recipe.
