I stole this recipe for Chicken Gloria from saltandlavender.com. This delicious chicken recipe starts in a skillet and finishes in the oven. Seasoned chicken is dredged in flour then browned in a skillet. Next the chicken is transferred to a baking dish with sautéed mushrooms. Then flour, butter and garlic cook in a skillet before adding broth and cream. The cream sauce is poured over the chicken and mushrooms. Next Swiss or Mozzarella cheese slices are placed on top of the chicken. Foil is placed on top of baked, then pan is baked until the cheese is melted and browned. The baked chicken is so tasty with the mushrooms and sauce, everyone will like it, even if they complain first.
The ingredients for this recipe are: 3 large chicken breasts, salt and pepper, 1 tbsp olive oil, 4 tbsp butter, 8 oz cremini mushrooms, 2 cloves garlic, Flour (for dredging) + 2 tbsp, ½ cup dry sherry or broth, 1 ½ cups heavy or whipping cream and 6 slices Muenster cheese (or Swiss or Mozzarella)
Cut the chicken in half lengthwise. Generously season with salt and pepper and coat each piece in flour. Shake off excess flour. Then add the oil and 1 tbsp butter to a skillet over medium high heat. Cook the chicken in batches, lightly browning each piece of chicken for 3 to 4 minutes per side.
Transfer the chicken to a 9×13 baking pan.
Next add 1 tbsp butter to the skillet after the chicken is removed. Add in the mushrooms and cook until they are seared and cooked, about 5 minutes.
Transfer the mushrooms to the baking dish with the chicken.
In the same skillet, over medium heat add the remaining 2 tbsp butter. Once it melts, add the flour and garlic. Cook for about 1 minute, stirring nearly constantly.
Pour in the sherry or broth and then slowly whisk in the cream until the flour has dissolved and the sauce is smooth.
Cook for a few minutes. Add in a bit of salt and 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 cheeses has browned.
Let the chicken rest for a few minutes and then serve.
If you liked this recipe for Chicken Gloria then you can also try Slow Cooker Parmesan Herb Chicken & Orzo, Chicken Florentine, Copycat Longhorn Parmesan Crusted Chicken or Company Chicken.
Chicken Gloria
Ingredients
- 3 large chicken breasts cut in half lengthwise
- Salt and pepper to taste
- 1 tbsp olive oil
- 4 tbsp butter divided
- 8 oz cremini mushrooms sliced
- 2 cloves garlic minced
- Flour for dredging + 2 tbsp
- ½ cup dry sherry
- 1 ½ cups heavy or whipping cream
- 6 slices Muenster cheese or Swiss or Mozzarella
Instructions
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Preheat the oven to 375 F.
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Cut the chicken in half lengthwise. Generously season with salt and pepper and coat each piece in flour. Shake off excess flour.
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Add the oil and 1 tbsp butter to a skillet over medium high heat. Cook the chicken in batches, lightly browning each piece of chicken for 3 to 4 minutes per side. Don’t completely cook, will finish in oven.
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Transfer the chicken to a 9×13 baking pan.
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Add 1 tbsp butter to the skillet after the chicken is removed. Add in the mushrooms and cook until they are seared and cooked, about 5 minutes. Transfer the mushrooms to the baking dish with the chicken.
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In the same skillet, over medium heat add the remaining 2 tbsp butter. Once it melts, add the flour and garlic. Cook for about 1 minute, stirring nearly constantly.
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Pour in the sherry and then slowly whisk in the cream until the flour has dissolved and the sauce is smooth. Cook for a few minutes. Add in a bit of salt and pepper to the sauce.
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Pour the cream sauce over the chicken and mushrooms.
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Top the chicken with the cheese slices.
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Cover the casserole with foil and bake for 20 minutes.
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Take the foil off and broil for a few minutes until the cheeses has browned.
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Let the chicken rest for a few minutes and then serve.