GIANGI'S CHICKEN PICCATA
In a frying pan put 3 tablespoons butter and cook until melted and starts to bubble. Add the chicken tights and brown nicely on both sides.
Add to the pan the sweet vermouth, garlic, the diced tomatoes, the capers, lemon-lime juices, salt and pepper. Scrape any bits of the pan and cook until the sauce start to bind.
When the chicken is cooked through, add the remaining butter and swirl
Bring a large pot of salted water to boil and cook the pasta according to package directions. When the pasta is done, drain and put the fettuccine back into the cooking pan.
Add the butter, the milk, heavy cream and lemon juice.
Stir over medium low heat, stirring constantly until the milk and cream are absorbed .