Fettuccine with Chicken cream sauce 2 - 4 servings

Ingredients:

4 T butter
1 T olive oil
3 boneless, skinned breast halves, cut in 1" pieces
salt and pepper
1/4 C dry vermouth
1/2 C whipping cream
3/4 lb. fettuccine
fresh parsley
grated Parmesan

Directions:

Melt 2 T butter with oil in large skillet over medium high heat. Season chicken with salt and pepper. Add to skillet and cook until opaque, stirring occasionally, about 8 minutes. Remove chicken from skillet. Melt rest of butter in same skillet over medium high heat. Add vermouth and bring to boil, scraping up any browned bits. Add cream and stir until sauce thickens, about 8 minutes. Add chicken and heat through. Pour over pasta and serve.