Season the chicken strips with salt and pepper.
Put in a small casserole with the port.
Cover and microwave on HIGH for 4 minutes.
Transfer the chicken with a slotted spatula to a plate and set aside.
Put the artichoke puree in the casserole with the cooking liquid from the chicken.
Cover and microwave on HIGH for 2 minutes.
Mix the sour cream (creme fraiche) with the egg yolk and stir into the artichoke puree.
Add with salt and pepper to taste.
Return the chicken to the casserole and reheat for 1 minute on HIGH.