2 lb. boneless, skinless chicken breasts, cut in strips
Lemon pepper
Parmesan cheese
2 tbsp. flour
Salt
butter
1 lb. box fettucini pasta
1/2 pt. heavy cream
Med. Ziploc bag
1 lemon
Parsley flakes

In Ziploc bag, mix flour, 3 tablespoons Parmesan cheese, several dashes of lemon pepper, and salt to taste. Add chicken strips and thoroughly coat with mixture. Brown chicken strips in 2 tablespoons butter. Lower heat and cook until done, then set aside.

Prepare fettucini pasta according to package directions while chicken is cooking.

Make sauce: On medium heat in saucepan, add heavy cream, 1 tablespoon butter and 3 tablespoons Parmesan cheese. Cook slowly, stirring until butter and cheese are melted and sauce is slightly reduced. Drain pasta. Squirt lemon over chicken strips. Toss pasta with sauce. Serve the chicken over the pasta immediately. Garnish with parsley flakes. Serves 4.