Pete's Chicken Alfredo

"Laughter is the shortest distance between two people." Victor Borge Recipe courtesy of Pete Oberosler

10 chicken breasts, cut into large pieces 3 tablespoons olive oil 2 cups Parmesan cheese (grated) 2 cubes butter white wine, a little [to taste] 2 pints heavy cream 10-12 garlic cloves [finely chopped) 4-6 shallots [minced] salt and pepper to taste Chicken: Cut the chicken breast into large pieces. Salt & pepper, and then quickly sautee in a hot skillet with olive oil. Turn only once when slightly brown on one side. Do not overcook. Remove from skillet and set asside. Sauce: Melt the butter in a good sized skillet. Sautee the garlic and shallots until translucent. Add a little white wine stirring gently. Reduce slightly. Add the heavy cream, stirring. Simmer slowly, reducing until you have the desired thickness you want. Add the Parmesan cheese, stirring continually to melt. You want your sauce warm, but DO NOT BOIL. Add the cooked chicken to the sauce at the last minute. To serve, spoon the chicken & alfredo sauce over freshly cooked Fettucini . . . and enjoy.

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