Yield: 4 Servings
|4 \N||Boneless skinless chicken|
|\N \N||Breast halves|
|1 large||Egg -- lightly beaten|
|⅓ cup||All-purpose flour -- + 2|
|2 ounces||Mozzarella cheese -- finely|
|¾ teaspoon||Garlic powder|
|⅛ teaspoon||Freshly ground black pepper|
|5 tablespoons||Olive oil -- divided|
|¼ pounds||Mushrooms -- sliced|
|1 can||Artichoke hearts --|
|2 mediums||Tomatoes -- cut in 1/8 and|
|1½ cup||Half and half|
|¼ cup||Grated Parmesan cheese|
|6 ounces||Angel hair pasta|
|\N \N||Chopped parsley -- for|
Beat egg in small bowl. On waxed paper, mix flour, mozarella, garlic poder, salt, and pepper. Pound chicken flat between two pieces of plastic wrap. Dip chicken in egg and thendredge in flour mixture.
Prepare water for boiling pasta.
In large skillet, heat 3 tb olive oil. Cook chicken until tender and browned, about 3 minutes on each side. Remove to platter and keep warm.
To the drippings in skillet add remaining olive oil. Add mushrooms, artichoke hearts, and tomato. Cook until mushrooms are tender. Stir in 2 tbsp of flour, and salt and pepper to taste. Cook 1 minute. Stir in half and half and sherry; cook stirring contantly, until mixture thickens.
Cook pasta. Add Parmesan cheese to sauce and stir until melted. Remove 1 c of sauce and toss with drained pasta. Put some of the pasta, a piece of chicken and additional sauce on each place. Sprinkle with parsley and serve.
Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@...> Recipe By : adapted by Betsy Burtis