Chicken Gloria
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
568 kcal
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Course
Main Course
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Cuisine
American
Chicken Gloria
Description
Chicken Gloria starts with halved chicken breasts seasoned and dredged in flour for a light coating that browns well. The chicken is lightly browned in olive oil and butter on the stovetop, then transferred to a casserole dish. The pan is used to cook cremini mushrooms and garlic in butter until seared, then deglazed with dry sherry. A cream sauce is made by adding heavy cream and thickening slightly with flour. This mixture is poured over the chicken, which is then topped with slices of Muenster cheese. Baking at 375°F melts the cheese and finishes cooking the chicken gently in the creamy sauce.
The dish combines savory browned chicken and flavorful mushrooms with a velvety, slightly tangy cream sauce. The melted Muenster cheese adds mild richness and helps bind the components. The use of sherry gives a subtle acidity that balances the cream.
Chicken Gloria can be served with sides like steamed vegetables or rice to soak up the creamy mushroom sauce. Different melting cheeses such as Swiss or Gruyere can substitute Muenster depending on preference.
Ingredients
- 3 large chicken breast cut in half lengthwise
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 4 tablespoons butter divided, 1/2 stick
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- flour for dredging plus 2 tablespoons flour
- 1/2 cup sherry dry
- 1.5 cups heavy cream aka whipping cream
- 6 lices Muenster cheese see note
Instructions
- I recommend prepping all ingredients prior to getting this recipe started. Preheat your oven to 375F and position the rack in the top third of the oven.
- Cut the chicken breasts in half lengthwise so you've got 6 thinner cutlets. Generously season both sides of each piece with salt & pepper and coat each piece in flour. Shake off any excess flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches, lightly browning each piece of chicken for about 3-4 minutes per side (don't cook them completely or they'll overcook in the oven). Transfer the chicken to a 9x13 casserole dish as you finish browning each batch. You will likely need to add a splash more olive oil (about a tablespoon or less) to the second batch if the pan is dry.
- Add 1 tablespoon of the butter to the same skillet you cooked the chicken in. One it melts, add the mushrooms and cook them until they're seared and their water is released and cooked off (about 5 minutes). Take the skillet off the heat and transfer the mushrooms to the casserole dish (add them around and on top of the chicken as desired).
- In the same skillet, over medium heat, add the remaining 2 tablespoons of butter. Once it melts, add the flour and garlic. Cook for about a minute, stirring nearly constantly.
- Pour in the sherry and then slowly whisk in the cream until the flour has dissolved and you've got a smooth sauce (and scrape up any brown bits from the bottom of the pan). Cook it for a few minutes (continue whisking) so it thickens up a bit (don't let it get too thick because it'll reduce more in the oven). Add in a bit of salt & pepper to the sauce.
- Pour the cream sauce over the chicken and mushrooms.
- Top the chicken with the cheese slices.
- Cover the casserole with foil and bake for 20 minutes.
- Take the foil off and broil for a few minutes until the cheese has browned (watch it carefully).
- Let the chicken rest for a few minutes and then serve.
Notes
- You can substitute dry sherry with marsala wine for a different but compatible flavor.
- Swapping Muenster cheese for Swiss, Gruyere, or mozzarella is possible if you prefer those melting cheeses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 8g | 3% |
| Protein | 33g | 66% |
| Fat | 43g | 66% |
| Saturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 201mg | 67% |
| Sodium | 399mg | 17% |
| Potassium | 674mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 2mg | 2% |
| Calcium | 258mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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