4 boneless skinless chicken breast halves
1 lg egg — lightly beaten
1/3 c all-purpose flour — + 2 tbsp
2 ozs mozzarella cheese — finely shredded
3/4 tsp garlic powder
1/2 tsp salt
1/8 tsp freshly ground black pepper
5 tbsps olive oil — divided
1/4 lb mushrooms — sliced
1 can artichoke hearts — quartered
2 med tomatoes — cut in 1/8 and seede
1 1/2 c half and half
2 tbsps sherry
1/4 c grated Parmesan cheese
6 ozs angel hair pasta
chopped parsley — for garnish
Beat egg in small bowl. On waxed paper, mix flour, mozarella, garlic pod er, salt, and pepper. Pound chicken flat between two pieces of plastic w rap. 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 tende r 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, arti choke hearts, and tomato. Cook until mushrooms are tender. Stir in 2 tb sp 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 pie ce of chicken and additional sauce on each place. Sprinkle with parsley and serve.