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.
In a separate pot, boil noodles for 15 minutes or until tender. When done, drain noodles and add sauce.
Pound each chicken breast flat. Slice into 4-6 even pieces.
Mix 1 cup shredded Asiago with ½ cup flour.
In a separate bowl, beat eggs well.
Heat oil on stove.
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.