Fettuccine with Chicken Cream Sauce

Nov 12, 2000

8 tbls. Butter
1 tbls. Olive oil
3 boneless chicken breast halves, skinned and cut in 1” pieces
Salt & pepper
1/2 c. dry vermouth
1 c. whipping cream
3/4 lb. Fettuccine freshly cooked
Chopped fresh parsley
Grated Parmesan cheese

Melt 2 tbls butter with olive oil in heavy large skillet over med.-high heat. Season chicken with salt & pepper. Add chicken to skillet and cook until opaque- stir occasionally, about 8 minutes. Remove chicken from skillet.
Melt remaining 6 tbls. Butter in same skillet over med.-high heat. Add vermouth and bring to a boil, scraping up any brown bits. Add cream and heat through. Pour over fettuccine- Sprinkle with parsley and Parmesan and serve immediately.