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, 1/2 teaspoon salt, and 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.
Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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