Creamed Chicken & Fettuccine

Directions

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 ¼ cup flour, ½ teaspoon salt, and ⅛ teaspoon pepper.

Dip chicken pieces into egg, then into flour mixture to coat evenly.

In 10 inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine (¼ 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 tablespoons butter or margarine; add mushrooms and cook until tender.

Stir in 2 tablespoons flour, ½ teaspoon salt, and ⅛ teaspoon pepper; cook 1 minute.

Stir in milk and sherry; cook, stirring constantly, until mixture thickens.

Stir in cheese until melted. Remove 1 cup sauce.

Toss fettuccine with sauce in skillet. Arrange on platter with chicken.

Pour reserved sauce over chicken.

Sprinkle fettuccine with parsley.