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I made this Chicken Gloria while trying to copy a family favorite without those canned soup shortcuts. What came out was way better—a creamy masterpiece that's now our go-to dish. The homemade mushroom sauce with melted cheese on top makes dinner time something we all look forward to.
Crafted From Scratch
The fresh stuff really takes this over the top. You'll see how the homemade sauce gets its amazing flavor when those mushrooms cook down with the cream. The chicken stays juicy inside while getting that nice crust. It's now what everyone asks for when they come over for dinner.
Your Ingredients
- Olive Oil and Butter: For cooking the chicken and getting those mushrooms nice and brown.
- Seasonings: Just salt and pepper to bring out the natural flavors.
- Cheese: 6 slices of Muenster, but Provolone, Fontina or Gruyère work too.
- Cream: 1 cup heavy cream to make that velvety sauce.
- Sherry: 1/4 cup dry sherry for that special background flavor.
- Garlic: 2 cloves, chopped small, for that savory kick.
- Mushrooms: 8 ounces of sliced cremini mushrooms for meatiness.
- Flour: Just enough to coat and brown the chicken nicely.
- Chicken: 3 big chicken breasts, cut in half sideways to make 6 thinner pieces.
Let's Make It Together
- Time to Feast
- Let it cool a bit before digging in so all the flavors can settle down nicely.
- Layer of Love
- Put everything into your baking dish and lay that cheese on top before it goes in the oven.
- Create the Sauce
- Pour in the sherry first to pick up all the tasty bits then add your cream and watch the magic happen.
- Build the Base
- Cook chicken until golden then use the same pan for mushrooms to grab all that flavor.
- Get Your Chicken Ready
- Mix up your seasonings with flour and coat those chicken pieces before they hit the hot pan.
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Handy Hints
A good meat thermometer is your friend for juicy chicken every time. Don't skimp on the cheese—thick slices melt better and create that awesome gooey top. Grab some decent tongs to flip and move everything around without making a mess.
Tasty Sidekicks
You'll want something to mop up that amazing sauce. Try it over buttery egg noodles or a pile of creamy mashed potatoes. Add something green like broccoli or asparagus to cut through the richness and make your plate look pretty.
Storing Extras
Any leftovers will stay good in your fridge for about 3 days. Heat them up slowly in the oven to keep everything creamy and delicious. I wouldn't try freezing this one though—the sauce tends to separate and get weird when it thaws out.
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Frequently Asked Questions
- → What can I use instead of sherry?
- Marsala wine is a great option, or swap with extra chicken broth and a splash of vinegar if you want it alcohol-free.
- → Which cheese melts best?
- You can stick with Muenster or try mozzarella, Gruyere, or Swiss. Just pick one that’s nice and gooey when melted.
- → Why split chicken breasts in half?
- Slicing them thinner helps them cook faster and stay juicy. Plus, it makes them more tender.
- → Can I prep this earlier?
- Yes, you can get everything ready, but bake it fresh before serving so it tastes its best.
- → What’s the point of broiling it?
- Broiling adds a golden, bubbly finish to the cheese. Just keep a close eye on it to avoid burning.