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olive oil chicken breasts all-purpose flour button mushrooms brandy white wine chicken stock thyme bay leaf heavy cream pastry thin slices prosciutto almonds
Viewed: 70 - Published at: 7 years agoIngredients
- 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
Method
- Preheat oven to 400°F. Lightly grease a large, shallow 5-cup casserole dish.
- 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.
- Add mushrooms to same pan. Saute 3-4 minutes, until tender. Return chicken to pan and add brandy, scraping the bottom of the pan.
- 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.
- To make topping: Roughly chop frozen pastry into small pieces. Return to freezer 5 minutes. In a bowl, toss pastry pieces with remaining ingredients.
- 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.
