Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    boneless skinless chicken breast halves
   1      large         egg -- lightly beaten
     1/3  cup           all-purpose flour -- + 2 tbsp
   2      ounces        mozzarella cheese -- finely shredded
     3/4  teaspoon      garlic powder
     1/2  teaspoon      salt
     1/8  teaspoon      freshly ground black pepper
   5      tablespoons   olive oil -- divided
     1/4  pound         mushrooms -- sliced
   1      can           artichoke hearts -- quartered
   2      medium        tomatoes -- cut in 1/8 and
                        -- seede
   1 1/2  cups          half and half
   2      tablespoons   sherry
     1/4  cup           grated parmesan cheese
   6      ounces        angel hair pasta
                        chopped parsley -- for garnish

Preparation:

Beat egg in small bowl. On waxed paper, mix flour, mozarella, garlic poder, salt, and pepper. Pound chicken flat between two pieces of plastic wrap. 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 tender 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, artichoke hearts, and tomato. Cook until mushrooms are tender. Stir in 2 tbsp of flour, and salt and pepper to taste. Cook 1 minute. Stir in half and half and sherry; cook stirring constantly, 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 piece of chicken and additional sauce on each place. Sprinkle with parsley and serve.