1 pk Fettuccine noodles(6oz)

      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, 1/2 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.