Ingredients

6-oz. pack fettuccine noodles
2 large chicken breasts
1 egg
flour, all-purpose
salt
pepper
butter or margarine
1/4 lb. mushrooms, sliced
1-1/2 C. milk
2 Tbsp. sherry, dry
1/4 C. parmesan cheese, grated
1 Tbsp. parsley, chopped, for garnish

Cooking Instructions

In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm. Meanwhile, cut each chicken breast in half. In small bowl, beat egg slightly. On waxed paper, mix 1/4 C. flour, 1/2 tsp. salt, and 1/8 tsp. pepper. Dip chicken pieces into egg, then into flour mixture to coat evenly. In 10-inch skillet over medium- high heat, in 2 Tbls. hot butter or margarine (1/4 stick), cook chicken until tender and browned, 10 minutes. Remove to platter; keep warm. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more Tbls. butter or margarine; add mushrooms and cook until tender. Stir in 2 Tbls. flour, 1/2 tsp. salt, and 1/8 tsp. pepper; cook 1 minute. Stir in milk and sherry; cook, stirring constantly, until mixture thickens. Stir in cheese until melted. Remove 1 C. sauce. Toss fettuccine with sauce in skillet. Arrange on platter with chicken. Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.
 
 
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