Chicken Gloria Classic Dish (Printable Version)

# What You'll Need:

→ Poultry

01 - 3 boneless, skinless chicken breasts, halved lengthwise

→ Coating

02 - 45 grams all-purpose flour

→ Fats

03 - 45 milliliters olive oil
04 - 28 grams unsalted butter

→ Vegetables

05 - 227 grams mushrooms, thinly sliced

→ Liquids

06 - 120 milliliters sherry wine

→ Sauces

07 - 1 can (510 grams) cream of mushroom soup

→ Cheese

08 - 6 slices Swiss or Muenster cheese

→ Herbs & Spices

09 - 2 tablespoons freshly chopped parsley (optional)
10 - Kosher salt, to taste
11 - Freshly ground black pepper, to taste

# Step-by-Step Directions:

01 - Set oven to 177°C. Lightly grease a 23x33 cm baking dish or line it with parchment paper.
02 - Pat chicken dry. Season both sides with kosher salt and black pepper. Lightly coat each piece with flour, shaking off excess.
03 - Heat olive oil in a large skillet over medium heat. Brown chicken for 2 minutes per side without fully cooking. Remove and set aside.
04 - Melt butter in the same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook until golden and softened, about 5 minutes.
05 - Pour sherry wine into skillet, scraping browned bits with a spatula. Simmer for 1 to 2 minutes until slightly reduced.
06 - Stir cream of mushroom soup into the mushroom and sherry mixture until smooth and heated through.
07 - Arrange browned chicken pieces evenly in baking dish. Pour mushroom sauce over chicken. Top each piece with one slice of cheese.
08 - Cover dish with foil and bake for 30 minutes at 177°C.
09 - Remove foil and broil for 1 to 2 minutes until cheese is bubbly and golden.
10 - Let rest for 5 minutes. Sprinkle with freshly chopped parsley before serving.

# Helpful Notes:

01 - Do not overcook chicken during browning; it finishes cooking in the oven to maintain juiciness.
02 - Use fresh mushrooms for best texture and flavor; sauté fully to reduce moisture.
03 - Deglazing with sherry adds depth and captures browned flavor residues.
04 - Covering casserole while baking prevents dryness; broil at the end for a golden cheese finish.

Go Back