Recipe - Creamy Chicken Angelo And Pasta

4 Boneless skinless chicken
Breast halves
1 lg Egg lightly beaten
1/3 cup Allpurpose flour + 2
Tbsp
2 ounce Mozzarella cheese finely
Shredded
Three fourths teaspoon Garlic powder
One half teaspoon Salt
1/8 teaspoon Freshly ground black pepper
5 tablespoon Olive oil divided
One fourth pound Mushrooms cut or sliced up
1 cn Artichoke hearts
Quartered
2 md Tomatoes cut in 1/8 and
Seede
1 One half cup Half and half
2 tablespoon Sherry
One fourth cup Grated Parmesan cheese
6 ounce Angel hair pasta
Chopped parsley for
Garnish

Beat egg in small bowl. On waxed paper, mix flour, mozarella, garlic
poder, salt, and pepper. Pound chicken flat between two pieces of plastic
wrap. Dip chicken in egg and thendredge in flour mixture.

Prepare water for boiling pasta.

In large skillet, heat 3 tablespoon olive oil. Cook chicken until tender and
browned, about 3 minutes on each side. Remove to platter and keep warm.

To the drippings in skillet add remaining olive oil. Add mushrooms,
artichoke hearts, and tomato. Cook until mushrooms are tender. Stir in 2
tbsp of flour, and salt and pepper to taste. Cook 1 minute. Stir in half
and half and sherry; cook stirring contantly, until mixture thickens.

Cook pasta. Add Parmesan cheese to sauce and stir until melted. Remove 1
cup of sauce and toss with drained pasta. Put some of the pasta, a piece of
chicken and additional sauce on each place. Sprinkle with parsley and
serve.

Posted to EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 08:24:26 0400

From: Betsy Burtis BuddoB@AOL.COM

Recipe By : adapted by Betsy Burtis