Description
Chicken Gloria is a creamy, rich baked chicken dish featuring tender chicken cutlets topped with a sherry-infused cream sauce, sautéed cremini mushrooms, and melted Muenster cheese. This comforting casserole combines a lightly floured and pan-seared chicken base with a luscious mushroom cream sauce, finished under the broiler for a golden cheesy crust. Perfect for a satisfying dinner with family or guests.
Ingredients
Scale
Chicken and Coating
- 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
Mushrooms and Sauce
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry sherry
- 1.5 cups heavy/whipping cream
- Salt & pepper, to taste
Topping
- 6 slices Muenster cheese
Instructions
- Preparation: Preheat your oven to 375°F and place the oven rack in the top third position. Gather and prep all your ingredients to have everything ready before cooking.
- Prepare Chicken Cutlets: Slice each chicken breast in half lengthwise to create 6 thin cutlets. Season both sides generously with salt and pepper. Dredge each piece in flour, shaking off any excess to ensure a light coating.
- Brown Chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Once hot, cook chicken cutlets in two batches. Brown each side for 3-4 minutes until golden but not fully cooked. Transfer browned chicken pieces to a 9×13 casserole dish. Add a little more oil if needed for the second batch.
- Sauté Mushrooms: Add 1 tablespoon butter to the same skillet. When melted, add sliced mushrooms and cook for about 5 minutes until they release their water and become nicely seared. Remove skillet from heat and distribute mushrooms over and around the chicken in the casserole dish.
- Make Sauce Roux: Over medium heat, add remaining 2 tablespoons butter to the skillet. When melted, stir in 2 tablespoons flour and minced garlic. Cook while stirring continually for about 1 minute to remove raw flour taste.
- Prepare Cream Sauce: Slowly pour in the dry sherry while whisking to deglaze the pan and incorporate browned bits. Gradually whisk in heavy cream until smooth. Continue cooking and whisking for a few minutes until the sauce thickens slightly but remains pourable. Season with salt and pepper to taste.
- Assemble: Pour the cream sauce evenly over the chicken and mushrooms in the casserole dish.
- Add Cheese: Layer 6 slices of Muenster cheese on top of the chicken and sauce, covering as much surface as possible.
- Bake: Cover the casserole with foil and bake in the preheated oven for 20 minutes to finish cooking the chicken and meld flavors.
- Broil: Remove the foil and switch the oven to broil. Broil the dish for a few minutes until the cheese is browned and bubbly; watch carefully to avoid burning.
- Rest and Serve: Let the casserole rest for a few minutes after removing from oven. This helps the sauce thicken slightly and the flavors settle. Serve warm and enjoy.
Notes
- Muenster cheese provides a creamy, mild melt but can be substituted with mozzarella or provolone if unavailable.
- Use dry sherry for best flavor; if unavailable, a dry white wine or chicken broth can be a substitute but will alter the flavor slightly.
- Chicken breasts are sliced to ensure even cooking and tenderness; do not skip this step.
- Be sure not to overcook the chicken in the skillet as it will finish cooking in the oven.
- Use a 9×13 inch casserole dish to ensure even baking and enough space for layers.
