Creamy Chicken Angelo and Pasta

Yields:	4 servings
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4	each	chicken breast halves, boneless and skinless
1	large	egg	lightly beaten
1/3	cup	flour, all-purpose
2	ozs	mozzarella cheese	shredded
3/4	teaspoon	garlic powder
1/2	teaspoon	salt
1/8	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	cream, half and half
2	tablespoon	sherry
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
6	ounces	angel hair pasta

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.

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Wow, this was absoulutly great, i loved it!!!!!!!!!1