Fettucini With Creamy Chicken

• 1 whole chicken breast, skinned and boned
• 2 Tbsp. butter or margarine
• 1 c. half and half
• 2 Tbsp. sherry
• 2 tsp. Dijon mustard
• 1/8 tsp. each salt and pepper
• 12 oz. fettucini
• chopped parsley
• grated Parmesan cheese

1. Rinse chicken.
2. Pat dry.
3. Cut into thin strips.
4. In a skillet saute chicken in half the butter until lightly browned on all sides.
5. Remove from pan.
6. Sprinkle with flour, stir to combine. Add half and half, a little a time, until sauce is smooth and creamy.
7. Cook, stirring from time to time, for 10 minutes.
8. Add sherry; season to taste with mustard, salt and pepper.
9. Cook fettucini in salt water according to directions on package.
10. Drain well.
11. Place fettucini in hot individual serving bowls.
12. Ladle chicken with sauce over noodles.
13. Sprinkle with Parmesan cheese and parsley.
14. Serve immediately.

chicken, butter, sherry, mustard, salt, fettucini, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693472 (may not work)