Creamed Chicken and Fettuccine

1. 1. In saucepot, prepare fettuccine as label directs; drain.
2. Return fettuccine to saucepan; keep warm.
3.  2. Meanwhile, cut each chicken breast in half.
4. In small bowl, beat egg slightly.
5. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
6. Dip chicken pieces into egg, then into flour mixture to coat evenly.
7.  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.
8. Remove to platter; keep warm.
9.  4. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more tablespoons butter or margarine; add mushrooms and cook until tender.
10. Stiri in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute.
11. Stir in milk and sherry; cook, stirring constantly, until mixture thickens.
12. Stir in cheese until melted.
13. Remove 1 cup sauce.
14.  5. Tossi fettuccine with sauce in skillet.
15. Arrange on platter with chicken.
16. Pour reserved sauce over chicken.
17. Sprinkle fettuccine with parsley.