Vicky’s Fettucine

1/2 cup butter melted or softened
1 cup canned tomatoes, cut up
2 tbsp chopped parsley
1/2 cup parmesan cheese
A few twists of the pepper grinder
1 cup whipping cream (may substitute evaporated milk)

Combine all ingredients and toss with 1 pound cooked fettucine. Serve with Vicky’s Chicken Piccata

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Vicky’s Chicken Piccata

1/2 cup flour
1/2 tsp oregano
1/4 tsp salt
1/4 tsp ground pepper
8 boneless chicken breast filets
2 tbsp butter
1 tbsp veg oil, divided
1/2 cup fresh lemon juice
3-6 tbsp well-drained capers

Combine flour, oregano, salt & pepper in a pie pan. With a meat mallet, pound filets on both sides to flatten them to 1/4” thick (or buy special thin-cut filets). Heat 1 tbsp butter & 1/2 tbsp veg oil in a large skillet over low heat. Dredge 1/2 the chicken in flour mix & place in skillet. Cover & cook 5 min (low to med heat). Remove cover, increase heat to med & cook until chicken is lightly browned & firm, 3-5 min on each side. Remove to heated platter. Add remaining butter & oil and cook remaining chicken. Add lemon juice to skillet & cook 1 min over high heat, stirring & scraping pan bottom with a wooden spoon. Stir in capers & pour over warm chicken.
Serve with Vicky’s Fettucine. Serves 8.

Vicky