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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.
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2
Coarsely chop shallots.
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3
In a large skillet or frying pan saute the shallots in olive oil until they become clear and translucent.
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4
Remove shallots from heat and set aside in a bowl for later use.
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5
Lightly flour the chicken cutlets.
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6
The purpose is not to create any coating on the chicken, simply to prevent splashing when frying.
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7
Cut the chicken cutlets into bite size pieces about 1 to 2 inch free form pieces, using a kitchen shears.
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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.
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9
Do not over cook.
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10
Pour 1/2 cup of the heavy cream into a cup or saucer.
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11
Add the 2 Tablespoons of cornstarch to the 1/2 cup of cream and stir until dissolved and free of lumps.
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12
Add the sauteed shallots back into the pan with the chicken.
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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.
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14
If the artichoke pieces look too big you can cut them smaller before adding if you wish.
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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.
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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.
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17
Remove from heat to large serving bowl or serving platter.
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18
Sprinkle the toasted pine nuts over the top.
