Creamed Chicken and Fettuccine

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 T Sherry,dry

1/4 c Parmesan cheese,grated

1 T 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

1/4 cup flour,

1/8 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 (1/4 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,

1/2 teaspoon salt, and 1/8 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.