Instructions: 1. In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm.

2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Dip chicken pieces into egg, then into flour mixture to coat evenly.

3. In 10" skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook chicken until tender and browned, 10 minutes.

Remove to platter; keep warm.

4. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more tablespoons butter or margarine; add mushrooms and cook until tender. Stir in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute. Stir in milk and sherry; cook, stirring constantly, until mixture thickens. Stir in cheese until melted. Remove 1 cup sauce.

5. Toss fettuccine with sauce in skillet. Arrange on platter with chicken.

Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.

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