Creamy Chicken Angelo and Pasta

• 4 each chicken breast halves, boneless, skinless
• 1 large eggs lightly beaten
• 13 cup flour, all-purpose
• 2 ozs mozzarella cheese shredded
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 18 teaspoon black pepper freshly ground
• 5 tablespoon olive oil divided
• 1/4 pound mushrooms sliced
• 1 can artichoke hearts quartered
• 2 medium tomatoes cut up
• 1 1/2 cups light cream (half&half)
• 2 tablespoon sherry
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 6 ounces angel hair pasta

1. Beat egg in small bowl.
2. On waxed paper, mix flour, mozarella, garlic pod er, salt, and pepper.
3. Pound chicken flat between two pieces of plastic w rap.
4. Dip chicken in egg and then dredge in flour mixture.
5. Prepare water for boiling pasta.
6. In large skillet, heat 3 tablespoons olive oil.
7. Cook chicken until tende r and browned, about 3 minutes on each side.
8. Remove to platter and keep warm.
9. To the drippings in skillet add remaining olive oil.
10. Add mushrooms, arti choke hearts, and tomato.
11. Cook until mushrooms are tender.
12. Stir in 2 tablespoons sp of flour, and salt and pepper to taste.
13. Cook 1 minute.
14. Stir in half and half and sherry; cook stirring contantly, until mixture thickens.
15. Cook pasta.
16. Add Parmesan cheese to sauce and stir until melted.
17. Remove 1 cup of sauce and toss with drained pasta.
18. Put some of the pasta, a pie ce of chicken and additional sauce on each place.
19. Sprinkle with parsley and serve.

chicken breast halves, eggs, flour, mozzarella cheese, garlic, salt, black pepper, olive oil, mushrooms, tomatoes, light cream, sherry, parmesan, pasta

Taken from recipeland.com/recipe/v/creamy-chicken-angelo-pasta-46300 (may not work)