Savor the flavors of this Chicken Gloria recipe, featuring tender chicken breasts, rich cream sauce, and perfectly melted Muenster cheese. This easy-to-follow dish is perfect for a comforting weeknight dinner or a special occasion. Learn how to create a delicious meal with simple ingredients like mushrooms, garlic, and a touch of sherry, all baked to perfection. Ideal for anyone looking for a satisfying and crowd-pleasing dinner idea.
Ingredients
- 3 large chicken breasts, halved lengthwise
- Salt & pepper, to taste
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- Flour for dredging + 2 tablespoons
- 1/2 cup dry sherry
- 1.5 cups heavy cream (or whipping cream)
- 6 slices Muenster cheese (see notes for substitutions)
Instructions
- Prep and Preheat: Preheat your oven to 375°F and position the rack in the top third. Prepare all ingredients before starting the cooking process.
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create 6 thinner cutlets. Season both sides of each cutlet generously with salt and pepper, then dredge in flour, shaking off any excess.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken and brown each piece for 3-4 minutes per side. Avoid cooking the chicken through, as it will finish cooking in the oven. Transfer the browned chicken to a 9×13 casserole dish. If the pan becomes dry, add a bit more olive oil for the second batch.
- Sauté the Mushrooms: In the same skillet, add another tablespoon of butter. Once melted, add the sliced mushrooms and cook until they’re browned and their moisture has evaporated, about 5 minutes. Remove from heat and transfer the mushrooms to the casserole dish, arranging them around and on top of the chicken.
- Make the Sauce: Return the skillet to medium heat and add the remaining 2 tablespoons of butter. Once melted, stir in the minced garlic and 2 tablespoons of flour. Cook for about a minute, stirring constantly.
- Build the Sauce: Gradually pour in the sherry, whisking to combine, then slowly add the cream, continuing to whisk until smooth. Be sure to scrape up any browned bits from the bottom of the pan for extra flavor. Cook the sauce for a few minutes until it thickens slightly. Season with salt and pepper to taste.
- Assemble and Bake: Pour the cream sauce over the chicken and mushrooms in the casserole dish. Lay the slices of Muenster cheese over the top. Cover the dish with foil and bake for 20 minutes.
- Broil and Serve: After baking, remove the foil and broil for a few minutes until the cheese is golden and bubbly—watch closely to prevent burning. Allow the dish to rest for a few minutes before serving.
Notes
- You can substitute the sherry with Marsala wine.
- Feel free to swap the Muenster cheese with Swiss, Gruyere, or even mozzarella for a different flavor.
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