Fried Chicken Asiago W/ Artichoke Fettuccine

Down home meets upscale with this sinfully delicious fried chicken coated with Asiago cheese. Served on a bed of artichoke fettuccine, it's the perfect blend of the south and the city.

• Ready In: 55 mins
• Serves: 4

Ingredients

• Chicken Ingredients

• 3  chicken breasts
• 1⁄2 cup flour
• 1  cup asiago cheese, shredded
• 2  eggs
• 1  cup  vegetable oil

• Sauce Ingredients

• 5  artichoke hearts, chopped (canned)
• 2  shallots, chopped
• 1  tablespoon  minced garlic
• 6  ounces  sliced mushrooms
• 1⁄2 cup asiago cheese, shredded
• 1⁄2 cup 2% low-fat milk
• 1⁄2 cup heavy cream
• 8  ounces  uncooked fettuccine

Directions

1. Sauce Instructions:
2. Mix together Artichoke hearts, shallots, garlic, and mushrooms in medium sauce pan. Heat artichoke mixture on medium until mushrooms are just beginning to cook. This should take about 4 minutes. Add ½ cup Asiago cheese, 2% milk, and heavy cream. Simmer on low for 15 minutes, stirring regularly.
3. In a separate pot, boil noodles for 15 minutes or until tender. When done, drain noodles and add sauce.
4. Chicken Instructions:
5. Pound each chicken breast flat. Slice into 4-6 even pieces.
6. Mix 1 cup shredded Asiago with ½ cup flour.
7. In a separate bowl, beat eggs well.
8. Heat oil on stove.
9. Once oil is hot enough to fry the chicken, dip each piece in egg and then into the cheese mixture. Fry 3 to 4 pieces of chicken in the oil 5 minutes per side or until cheese is a deep golden brown and chicken is done.
10. Serve chicken on top of noodles and sauce.