4 tbsp. butter
1 tbsp. olive oil
3 boneless, skinless chicken breasts cut into about 1" pieces
Salt & pepper
1/2 c. dry vermouth
1 c. whipping (heavy) cream
Dash of paprika
1 lb. fettuccine, fresh cooked
Chopped fresh parsley
Grated Parmesan cheese

Melt 2 tablespoons butter and olive oil in large skillet over medium-high heat. Season chicken with salt, pepper and paprika. Saute chicken in skillet with butter-oil mixture, stirring occasionally just until chicken becomes opaque. About 10 minutes. Remove chicken from skillet with slotted spoon and place on oven proof plate to keep warm in oven.

Melt remaining butter in same skillet over medium high heat. Add the vermouth and bring to a boil, scraping pan to incorporate any browned bits. Add cream and stir until sauce thickens, about 8 minutes. Return the chicken to the skillet pouring in any juices that have accumulated. Heat through. Pour mixture over cooked fettuccine. Sprinkle with Parmesan cheese and parsley. Serve. Makes 4 generous servings.

Time saving hint-buy boned, skinless, chicken pre-cut into strips for sauteing and dish takes less than 20 minutes to prepare.