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Ingredients

• 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

Description

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