Four 6 to 7 oz. Chicken cutlets (pressed thin)
Fettuccini pasta noodles (or preferred pasta)
1 ½ cup sliced mushrooms (button, baby portabellas)
2 oz. Cream sherry
1 cup heavy cream
1 cup shredded Parmesan cheese
2 eggs beaten
four for dredging (approximately 1 cup)
1 cup cracker crumbs
Prepare pasta according to package directions.
Sauté mushrooms in 2 tablespoons of olive oil for 5 to 6 minutes.
Add sherry to mushrooms.
Reduce 1 to 2 minutes.
Add cream and bring to a boil stirring constantly.
When desired thickness is achieved, remove from heat, add pasta and toss to coat.
Dredge chicken in seasoned flour (salt & pepper) then beaten egg, then cracker crumbs combined with ¾ cup of Parmesan all on one side only.
Place crusted side down in non-stick pan heated with 1 tablespoon of olive oil.
Cook to a golden brown, turn and continue four to five minutes on each side. Serve on sauced past and garnish with Parmesan.