Chicken, Mushroom, And Prosciutto Casserole - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F. 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.