Chicken Gloria

Chicken Gloria

Servings: 6
Prep Time: 25 minutes
Cook Time: 25 minutes
Calories: 475 per serving

Ingredients:

• 3 large boneless, skinless chicken breasts, trimmed and cut in half lengthwise

• Salt & freshly ground black pepper, to taste

• 1 tablespoon olive oil

• 4 tablespoons butter (1/2 stick), divided

• 8 ounces sliced fresh mushrooms

• 3 cloves garlic, minced

• 1/3 cup all-purpose flour (plus 2 tablespoons)

• 1/2 cup dry sherry

• 1 1/2 cups heavy cream

• 6 slices Swiss cheese

• 1/4 teaspoon red pepper flakes (optional)

• Chopped fresh parsley, for garnish

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Instructions:

1. Preheat oven to 375°F, position the rack in the top third of the oven.

2. Prep chicken: Cut the chicken breasts in half lengthwise, season generously with salt and pepper. Dredge in 1/3 cup flour, shaking off excess.

3. Sear chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken in batches for 3–4 minutes per side until lightly browned (don’t fully cook). Transfer to a 9×13-inch casserole dish.

4. Cook mushrooms: In the same skillet, melt 1 tablespoon butter, then add mushrooms. Cook for about 5 minutes until golden and their liquid evaporates. Transfer mushrooms to casserole dish with chicken.

5. Make sauce: In the skillet, melt the remaining 2 tablespoons butter, then cook minced garlic for 30 seconds. Stir in 2 tablespoons flour and cook for 1 minute. Slowly pour in dry sherry, whisking to deglaze the pan. Gradually whisk in heavy cream until smooth, add optional red pepper flakes. Simmer for 2–3 minutes until slightly thickened. Season with salt and pepper.

6. Assemble: Pour the cream sauce over the chicken and mushrooms. Lay one slice of Swiss cheese on each piece of chicken.

7. Bake: Cover with foil and bake for 20 minutes.

8. Broil: Remove foil, broil for 2–3 minutes until cheese is bubbly and lightly browned (watch carefully to avoid burning).

9. Rest & serve: Let the dish cool for 5 minutes, garnish with fresh parsley, and enjoy!

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Notes:

• Pound chicken: Use a meat mallet to ensure even thickness for uniform cooking.

• Don’t overcook chicken: Sear the chicken until golden but not fully cooked through. It will continue cooking in the sauce.

• Sherry substitute: If dry sherry isn't available, use dry white wine or chicken broth instead (note the flavor change).

• Thin the sauce: If the sauce becomes too thick, thin it with chicken broth or milk before assembling the casserole.