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In a large saute pan over medium high heat, combine 1 tablespoon
each of olive oil and butter until melted and frothy.
Working in two batches, add in chicken and brown on all sides,
about 3-4 minutes per batch. Do not over cook. Remove chicken
to a flat plate to cool and stop the cooking process.
Place the bacon in the same pan and cook until it is crispy. Remove
to paper towels, chop and reserve.
Drain off all bacon fat but reserve two tablespoons,half of which
gets used in next step.
Put one tablespoon of bacon fat and one tablespoon of butter in
the same pan and sauté mushrooms for 2-3 minutes or until they
just start to give up their liquid. Remove from pan and set aside
along with all of the pan drippings.
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Add the second tablespoon of bacon fat and butter back into the
pan and sauté onions and garlic until the onions are translucent,
about 3-4 minutes.
Add mushrooms and their liquid back into the pan with the onions,
add the sherry and cook for one minute scraping any bits from the
bottom.
Add in cream, sour cream, salt, pepper, oregano, basil, parsley and
parmesan cheese. As mixture starts to bubble, reduce heat to
medium and simmer 2 more minutes. The mixture will begin to
thicken.
Cook fettuccini according to package directions. When draining
reserve one cup of pasta water.
Add cooked chicken and bacon back to sauce and stir.
Add cooked fettuccini and cook over low to medium heat for 1-2
minutes to blend flavors. If the dish is too thick, add a little pasta
water until desired consistency is achieved.
Serve with fresh parsley sprinkled over individual servings.
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