Description
Chicken Gloria is a luscious baked chicken dish featuring tender chicken cutlets smothered in a creamy sherry and mushroom sauce and topped with melted Muenster cheese. This comforting recipe combines seared chicken with a rich, velvety sauce and bubbly browned cheese, making it an elegant yet easy meal perfect for family dinners or special occasions.
Ingredients
Scale
Chicken
- 3 large chicken breasts
- Salt & pepper (to taste)
- Flour for dredging + 2 tablespoons flour
- 1 tablespoon olive oil
- 4 tablespoons butter (1/2 stick), divided
Sauce & Toppings
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry sherry
- 1.5 cups heavy whipping cream
- 6 slices Muenster cheese
Instructions
- Preheat Oven and Prep Ingredients: Preheat your oven to 375°F and position the oven rack in the top third. Prepare all ingredients to have them ready before cooking.
- Prepare Chicken Cutlets: Slice the chicken breasts in half lengthwise to create 6 thinner cutlets. Generously season both sides of each with salt and pepper, then dredge in flour, shaking off any excess.
- Sear Chicken: Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, cook the chicken cutlets in two batches, browning each side for 3-4 minutes without cooking through. Transfer browned chicken to a 9×13 casserole dish. Add more olive oil if needed for the second batch.
- Cook Mushrooms: In the same skillet, add 1 tablespoon of butter and melt over medium heat. Add sliced mushrooms and cook until they’re seared and moisture has evaporated, about 5 minutes. Remove from heat and arrange mushrooms over and around the chicken in the casserole dish.
- Make Sauce Base: Add the remaining 2 tablespoons of butter to the skillet and melt. Stir in the 2 tablespoons of flour and minced garlic, cooking for about 1 minute while stirring constantly to form a roux.
- Add Liquids and Thicken Sauce: Pour in the dry sherry, scraping up any browned bits from the pan. Slowly whisk in the heavy cream to create a smooth sauce. Continue cooking and whisking for a few minutes until the sauce slightly thickens but remains pourable. Season with salt and pepper to taste.
- Combine Sauce and Chicken: Pour the creamy sherry sauce evenly over the chicken and mushrooms in the casserole dish.
- Add Cheese Topping: Place the 6 slices of Muenster cheese on top of the chicken and sauce.
- Bake Covered: Cover the casserole dish with foil and bake for 20 minutes in the preheated oven.
- Broil to Brown Cheese: Remove the foil and broil the dish for a few minutes until the cheese is browned and bubbly. Watch carefully to prevent burning.
- Rest and Serve: Allow the chicken to rest for several minutes before serving to let the flavors settle.
Notes
- Prepping all ingredients beforehand will make the cooking process smoother and quicker.
- Be careful not to overcook chicken while searing since it will finish cooking in the oven.
- The sauce should be thickened but still pourable before baking, as it will reduce further in the oven.
- Use a dry sherry for the best flavor; avoid sweet varieties.
- Muenster cheese provides a creamy melt and mild flavor, but Swiss or mozzarella can be used as substitutes.
- Watch the broiler closely to prevent the cheese from burning.
