Yield: 4 Servings
|1 pack||Fettuccine noodles(6oz)|
|2||Large chicken breasts|
|Butter or margarine|
|¼ cup||Parmesan cheese,grated|
|1 tablespoon||Parsley,chopped,for garnish|
1. In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm. 2. 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.
3. In 10" 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. 4. 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.
5. Toss fettuccine with sauce in skillet. Arrange on platter with chicken. Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.