Chicken, Mushroom, And Prosciutto Casserole

• 2 tbsp olive oil, plus more for greasing pan
• 1 1/2 lbs boneless, skinless chicken breasts, cubed
• 1/2 cup all-purpose flour, seasoned with salt and pepper
• 1 lb button mushrooms, halved
• 1/4 cup brandy
• 1/2 cup white wine
• 1/2 cup chicken stock
• 2 None thyme sprigs, plus more to serve
• 1 None bay leaf
• 2/3 cup heavy cream
• 1 sheet frozen puff pastry, thawed overnight in the refrigerator
• 2 None thin slices prosciutto, chopped
• 1/3 cup sliced almonds

1. Preheat oven to 400u0b0F. Lightly grease a large, shallow 5-cup casserole dish.
2. In a large skillet, heat oil on high. Dust chicken in seasoned flour, shaking off excess. Brown chicken in 2 batches, 3-4 minutes each. Transfer to a plate.
3. Add mushrooms to same pan. Saute 3-4 minutes, until tender. Return chicken to pan and add brandy, scraping the bottom of the pan.
4. Stir wine, stock, thyme and bay leaf into the mixture. Bring to a boil. Reduce heat to medium and simmer 4-5 minutes, until reduced by half. Stir in cream and simmer 1-2 minutes, until slightly thickened. Season to taste. Spoon into dish. Allow to cool.
5. To make topping: Roughly chop frozen pastry into small pieces. Return to freezer 5 minutes. In a bowl, toss pastry pieces with remaining ingredients.
6. Scatter topping evenly over chicken mixture in a single layer. Bake 20-25 minutes, until pastry is crisp and golden. Sprinkle with thyme leaves to serve.

olive oil, chicken breasts, allpurpose flour, button mushrooms, brandy, white wine, chicken stock, thyme, bay leaf, heavy cream, pastry, thin slices prosciutto, almonds

Taken from recipes-plus.com/api/v2.0/recipes/28064 (may not work)