Chicken Gloria (125 of 150)

Photo from Salt and Lavender

I have never had Chicken Gloria before and I think I've been missing out. 

This was a delicious, hearty and easy meal. I recommend that you get all your ingredients ready to go before you start cooking. It moves pretty fast once you start making the sauce and if you don't have your stuff ready to go, you may burn the roux for the gravy. 

Chicken Gloria

Recipe from Salt and Lavender

Serves 4

• 3 large chicken breasts cut in half lengthwise
• Salt & pepper to taste
• 1 T olive oil
• 4 T butter (1/2 stick) divided
• 7 ounces cremini mushrooms sliced
• 2 cloves garlic minced
• Flour for dredging + 2 tablespoons flour
• 1/2 c sherry dry
• 1.5 c heavy/whipping cream
• 6 slices Muenster cheese see note

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. [ JW note: I didn't cover it. I just let it be and then didn't need to do the broiling thing]

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.