6 oz. pkg. fettuccine noodles
2 whole lg. chicken breasts
Egg
All-purpose flour
Salt
Pepper
butter
1/4 lb. mushrooms, sliced
1 1/2 c. milk
2 tbsp. dry sherry
1/4 c. grated Parmesan cheese
1 tbsp. chopped parsley for garnish

Purchase boneless and skinless chicken breasts. In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm. 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.

In 10 inch skillet over medium high heat in 2 tablespoons hot butter (1/4 stick); cook chicken until tender and browned, 10 minutes. Remove to platter; keep warm.

Prepare sauce: In drippings in skillet over medium heat, heat 2 more tablespoons butter. 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. Toss fettuccine with sauce in skillet. Arrange on platter with chicken. Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.

575 calories per serving. A good source of thiamine, riboflavin, niacin, calcium, iron.