Chicken Breasts and Artichokes with Fettuccine

Assemble these supplies:

• 4 skinless, boneless chicken breast halves
• Salt and freshly ground black pepper
• 6 tablespoons butter
• 2 to 3 tablespoons sherry wine vinegar or red wine vinegar
• 9-ounce package frozen artichoke hearts, defrosted
• 1 cup chicken broth 
• 1/2 cup heavy cream
• 1 pound fresh or packaged fettuccine or tagliatelle
• 1 egg yolk
• 1 tablespoon water
• 1 tablespoon chopped fresh parsley

Steps in preparation:

1. In covered saucepan, bring salted water to a boil for pasta.
2. Thoroughly dry chicken breasts. Rub with salt and pepper. Heat 1 tablespoon of the butter in 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 on each side or until cooked through. Remove breasts from pan and transfer to plate; keep warm by covering with foil.
3. Add another tablespoon of the butter to skillet. Add artichoke hearts and saute over medium-high heat 2 min­utes, or until tender. Remove artichokes from skillet and set aside.
4. De glaze pan by stirring 1 tablespoon of the vinegar into skillet. Add chicken broth and simmer, stirring, until broth is reduced by 1/2.
5. Add cream, stirring, and reduce liquid again by 1/3.
6. Add fettuccine to boiling water and stir several times with long-pronged fork. Cook 5 to 8 minutes. (If using fresh fettuccine, cook according to maker's instructions.) Drain in colander and return to saucepan. Toss with the remaining 4 tablespoons butter. Season to taste.
7. Beat egg yolk in small bowl with 1 tablespoon cold water for 45 seconds, or until foamy. Then whisk it into hot 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.
8. Arrange chicken halves and artichoke hearts on bed of fettuccine. Spoon sauce over them.