Shelly's Recipe

CREAMED CHICKEN AND FETTUCCINE

Category: Pasta - Chicken

6 oz fettuccini, cooked al dente
2 large boneless, skinless chicken breasts
1 egg
Flour, salt and pepper
1/4 lb mushrooms, sliced
1 1/2 cups milk
2 tbsp sherry
1/4 cup parmesan cheese, grated
1 tbsp parsley, chopped

Drain pasta and return to saucepan to keep warm. Meanwhile, cut each breast in half. In a small bowl, beat egg slightly. On waxed paper, mix 1/4 cup flour, 1/2 tsp salt and 1/8 tsp pepper. Dip chicken pieces into egg and then flour mixture to evenly coat. In a skillet, melt 2 tbsp butter and cook chicken until tender and browned. Remove to platter and keep warm.

Sauce: In drippings in skillet, heat 2 tbsp butter; add mushrooms and cook until tender. Stir in 2 tbsp flour, 1/2 tsp salt and 1/8 tsp pepper; cook 1 minute. Stir in milk and sherry; cook, stirring constantly, until mixture thickens. Stir in cheese until blended. Remove 1 cup sauce. Toss fettuccine with sauce in skillet. Arrange eon platter with chicken. Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.