Fettuccine With Chicken Cream Sauce
By: Anonymous
Published: Thursday, December 3, 2009 - 3:39am

Ingredients




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

Preparation

1 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. 2 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. 3 Time saving hint-buy boned, skinless, chicken pre-cut into strips for sauteing and dish takes less than 20 minutes to prepare.