Creamed Chicken and Fettuccine

Cut each chicken breast in half. Beat egg lightly in a small bowl. Combine flour, 1/2 teaspoon salt and 1/8 teaspoon pepper on wax paper. Dip chicken in egg. Dredge in flour mixture. Melt 2 tablespoons butter in a 10-inch skillet over medium-high heat. Add chicken and cook 10 minutes or until tender. Remove to a platter. Keep warm. Add 2 tablespoons butter to drippings in skillet. Add mushrooms and cook over medium heat until tender. Stir in 2 tablespoons flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring constantly, 1 minute. Stir in milk and sherry. Cook, stirring constantly, until mixture thickens. Stir in cheese until melted.

Remove 1 cup sauce. Add pasta to sauce in skillet, tossing to coat. Arrange on platter with chicken. Pour remaining 1 cup sauce over chicken. Sprinkle pasta with parsley.