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Chicken, Asparagus, and Morel Casserole





Yields
Makes 8 servings

 1 ounce (about 1 1/2 cups) dried morel mushrooms
 12 thin slices prosciutto (about 6 oz. total)
 2 tablespoons butter or margarine
 1/2 cup minced shallots
 2 tablespoons all-purpose flour
 1 cup dry sherry
 1 cup chicken broth
 1 cup whipping cream
 2 packages (1 lb. each) prepared polenta
 8 boned, skinned chicken breast halves (3 to 4 oz. each)
 16 asparagus spears (about 3/4 in. thick), tough ends trimmed
 1 cup shredded gruyère cheese
  Salt
Step 1
1

Place morels in a bowl and add 2 cups boiling water. Let stand until soft, about 15 minutes. Gently squeeze mushrooms in water to release grit. Lift from water and squeeze out most of the liquid. Set mushrooms aside. Without disturbing grit, carefully pour reserved soaking liquid into another container. Discard grit.

Step 2
2

Meanwhile, cut 4 slices of prosciutto into thin slivers. In a 5- to 6-quart pan, stir slivers over high heat until crisp and lightly browned, 5 to 8 minutes. Remove from pan; when cool, wrap airtight and chill up to 1 day.

Step 3
3

Add butter and shallots to pan. Stir over high heat until shallots are limp, about 2 minutes. Add flour and stir until light golden brown, about 2 minutes. Remove from heat and whisk in mushroom liquid, sherry, broth, and cream, then add morels. Stir often over high heat until sauce is reduced to 2 1/2 cups, 20 to 25 minutes.

Step 4
4

Cut polenta into chunks, then mash with hands or a potato masher until it's fine crumbs. Divide polenta evenly between 2 casseroles, each 3 quarts (about 9 by 13 in. and at least 2 in. deep). Press polenta into an even layer.

Step 5
5

Lay a chicken breast half and 2 asparagus spears on a prosciutto slice and wrap to enclose. Place chicken, asparagus side up, on polenta. Repeat to wrap remaining chicken and asparagus, and space pieces evenly apart in casseroles. With a slotted spoon, scatter morels around chicken. Pour sauce equally over chicken in each casserole. If making ahead, cover and chill up to 1 day.

Step 6
6

Bake, covered, in a 400° oven until chicken breasts are no longer pink in center of thickest part (cut to test), 30 to 35 minutes (35 to 40 minutes if chilled). Uncover and sprinkle with cheese, then prosciutto shreds. Bake until cheese melts, 2 to 3 minutes more. Serve with salt to add to taste.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 436Calories from Fat 43
% Daily Value *
Total Fat 21g33%

Saturated Fat 11g56%
Cholesterol 124mg42%
Sodium 753mg32%
Total Carbohydrate 24g8%

Dietary Fiber 2.4g10%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.