Served as main course. Non-vegetarian dish.

4 boneless skinless Chicken Breast halves

1 Egg, lightly beaten

1/3 cup All-purpose Flour + 2 Tablespoon

2 oz Mozzarella Cheese, finely shredded

3/4 teaspoon Garlic Powder

1/2 teaspoon Salt

1/8 teaspoon freshly ground Black Pepper

5 Tablespoon Olive Oil, divided

1/4 lb Mushrooms, sliced

1 can Artichoke Hearts, quartered

2 Tomatoes, cut in 1/8 and seeded

1 1/2 cup Half and Half

2 Tablespoon Sherry

1/4 cup grated Parmesan Cheese

6 oz Angel Hair Pasta

Chopped Parsley for garnish

Beat egg in small bowl. On waxed paper, mix flour, mozarella, garlic powder, salt, and pepper. Pound chicken flat between two pieces of plastic wrap. Dip chicken in egg and then dredge in flour mixture. Prepare water for boiling pasta. In large skillet, heat 3 tablespoons 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 Tablespoon of flour, and salt and pepper to taste. Cook 1 minute. Stir in half and half and sherry; cook stirring constantly, 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.

Serves: 4

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