Chicken and Fettuccini

Ingredients

• 6 oz. fettuccini noodles
• 4 boneless, skinless chicken breasts
• 1 egg
• 1/4 cup flour
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 4 tablespoons butter, divided
• 1/4 lb. mushrooms, cleaned, trimmed and sliced
• 1/2 cup milk
• 2 tablespoons sherry cooking wine
• 1/4 cup grated cheese
• 1 tablespoon chopped parsley

Directions

1. Prepare noodles as package directs.
2. In a small bowl, beat egg slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Dip chicken breasts in the egg, then in the flour mixture.
3. In a 10'' skillet over medium heat, melt 2 tablespoons of butter and cook chicken until tender and browned on both sides. Remove to a platter and keep warm.
4. Gradually add milk and sherry. Stir constantly until thick, about 5 minutes. Stir in cheese until melted.
5. In drippings in skillet over medium heat, melt 2 tablespoons of butter. Add mushrooms and cook until tender, stirring occasionally. Reserve 1 cup of sauce.
6. Add remaining sauce to skillet and toss to coat.
7. Arrange noodles on a platter next to chicken. Pour reserved sauce over chicken. Sprinkle noodles with parsley for garnish, if desired.