Venetian Chicken Casserole with Porcini Mushrooms and Fontina · Faith Middleton's Food Schmooze

Name: Venetian Chicken Casserole with Porcini Mushrooms and Fontina · Faith Middleton's Food Schmooze
Ingredients: 2 ounces porcini mushrooms (dried); 4 chicken breast halves (boneless, skinless); 2 teaspoons curry powder; 1/4 cup olive oil; kosher salt; black pepper (freshly ground); 2 tablespoons butter (unsalted); 8 ounces brown mushrooms ((cremini), cleaned and thinly sliced lengthwise through caps and stems); 1/2 cup dry sherry (or dry Marsala ); 1-1/3 cups cream (heavy or whipping); 8 slices prosciutto (thin); 1 cup Italian fontina cheese (grated); 2 tablespoons flat-leaf parsley (chopped, fresh)

foodschmooze.org

Elevate your meal with Betty Rosbottom's Venetian Chicken Casserole, a blend of porcini, sherry, curry, andFontina—perfect for any gathering.

View Original

Share this recipe:

Ingredients

2 ounces porcini mushrooms (dried)
4 chicken breast halves (boneless, skinless)
2 teaspoons curry powder
1/4 cup olive oil
kosher salt
black pepper (freshly ground)
2 tablespoons butter (unsalted)
8 ounces brown mushrooms ((cremini), cleaned and thinly sliced lengthwise through caps and stems)
1/2 cup dry sherry (or dry Marsala )
1-1/3 cups cream (heavy or whipping)
8 slices prosciutto (thin)
1 cup Italian fontina cheese (grated)
2 tablespoons flat-leaf parsley (chopped, fresh)