Chicken Ave Maria

Directions

1. 1
   Toast the pine nuts by quickly frying in a small amount of olive oil, just until they start to turn golden, and set aside.
2. 2
   Coarsely chop shallots.
3. 3
   In a large skillet or frying pan saute the shallots in olive oil until they become clear and translucent.
4. 4
   Remove shallots from heat and set aside in a bowl for later use.
5. 5
   Lightly flour the chicken cutlets.
6. 6
   The purpose is not to create any coating on the chicken, simply to prevent splashing when frying.
7. 7
   Cut the chicken cutlets into bite size pieces about 1 to 2 inch free form pieces, using a kitchen shears.
8. 8
   Add more olive oil as needed to the pan and stir fry the chicken pieces until just cooked through, about 5 minutes or so.
9. 9
   Do not over cook.
10. 10
    Pour 1/2 cup of the heavy cream into a cup or saucer.
11. 11
    Add the 2 Tablespoons of cornstarch to the 1/2 cup of cream and stir until dissolved and free of lumps.
12. 12
    Add the sauteed shallots back into the pan with the chicken.
13. 13
    Next add the 1/2 cup of white wine to the pan, Drain the can of artichokes very well and add them to the chicken and wine mixture.
14. 14
    If the artichoke pieces look too big you can cut them smaller before adding if you wish.
15. 15
    Add the remaining cream in the pint and the Asiago cheese, and stir to blend all ingredients, season with salt and pepper to taste.
16. 16
    After cheese has completely melted into the mixture, add the 1/2 cup of reserved cream with the cornstarch in it to the mixture and heat through until the mixture thickens.
17. 17
    Remove from heat to large serving bowl or serving platter.
18. 18
    Sprinkle the toasted pine nuts over the top.