4 tbsp. butter
2 tbsp. vegetable oil
1 1/2 lbs. chicken cutlets, cut in 1 inch cubes
1 lb. deveined shrimp
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 chopped onion
1 chopped green pepper
2 cloves crushed garlic
1 tomato, peeled and chopped
2 tbsp. Worcestershire sauce
2 tbsp. lemon juice
1 lb. linguine, cooked and drained

In large frying pan, melt 2 tablespoons butter in 1 tablespoon oil. Add chicken and shrimp; sprinkle with oregano, salt, pepper, and cayenne. Saute about 3 minutes until chicken turns opaque and shrimp are pink. Remove and set aside. Reduce heat to medium and add remaining butter and oil. Add onion and saute until soft. Add green pepper and garlic; cook until pepper is crisp-tender (3 to 5 minutes). Add tomato, Worcestershire, and lemon juice. Return shrimp and chicken to pan; simmer for 5 minutes. Serve over linguine.