Chicken Antipasto With White Wine Asiago Cream Sau

• Chicken
• 6 Chicken breasts, pounded thin
• 1- 1 1/2 c Flour
• Pinch Salt Pinch Pepper
• Vegetable oil
• Vegetable Accompaniments
• Olive Oil
• 1/2 c each Yellow & Red Roasted (Jar, pre-roasted) Peppers, sliced into 1/4" strips
• 1 lg. can Artichokes hearts, quartered
• 1 bag Spinach (fresh or frozen)1 lg. can Tomatoes, diced
• Sauce
• Olive Oil
• 3 cloves Garlic
• 2 med or 1 large Shallot
• 1 1/2 c White wine
• 1/2 Quart 1/2 & 1/2
• 1 c Asiago cheese
• Cornstarch slurry to thicken sauce

1. Sauce: (makes approx. 2-3 cups, increase as necessary)
2. Mince garlic and shallots, then on medium heat, saute in a small amount of olive oil, just until flavor is brought out, be sure not to burn garlic (garlic should not get any darker than a light brown). Add salt, pepper, and basil, then a little more olive oil (to taste), and then add white wine and allow to reduce by half. Then add fat free 1/2 & 1/2. Bring almost to a boil, and add Asiago cheese. Whisk or stir to fully incorporate cheese, allow to cook until thickened, add cheese as needed to desired thickness Note: to thicken further or faster, mix cornstarch with water and add mixer to sauce (while sauce is almost at a boil) being sure to whisk in. Allow to cook for additional five minutes to ensure that the sauce will be smooth and not "starchy".
3. Antipasto: (this can be made to any quantity, just be sure to have equal parts)
4. In a large pan, on medium, heat a small amount of olive oil, then add artichokes, yellow and red roasted peppers, diced tomatoes, and spinach. Cook until all items are hot, and juice has been reduced by at least half. Turn down to low, and cover to keep warm. Stirring occasionally.
5. Chicken:
6. Dredge chicken in flour. In a pan on medium- high heat, heat a small amount of vegetable oil. Once pan and oil are hot, add chicken. Season with salt and pepper, and then flip once bottom is browned. Turn down heat and finish cooking chicken through, or finish in oven at 350 for approximately 10-12 minutes.
7. Serve:
8. Top chicken with antipasto, sauce and additional Asiago cheese as desired. Top with sliced fresh basil for added freshness and flavor!

chicken, chicken breasts, flour, salt, vegetable oil, vegetable accompaniments, olive oil, red, artichokes hearts, sauce, olive oil, garlic, shallot, white wine, ubd, asiago cheese, cornstarch

Taken from www.epicurious.com/recipes/member/views/chicken-antipasto-with-white-wine-asiago-cream-sau-1206133 (may not work)