Chicken Gloria Creamy Mushroom Bake (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
3 large boneless, skinless chicken breasts, trimmed and cut in half lengthwise
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
1 tablespoon olive oil
05 -
4 tablespoons unsalted butter, divided
06 -
8 ounces fresh mushrooms, sliced
07 -
3 cloves garlic, minced
08 -
1/3 cup all-purpose flour, plus 2 tablespoons divided
09 -
120 millilitres dry sherry
10 -
360 millilitres heavy cream
11 -
6 slices Swiss cheese
12 -
1/4 teaspoon red pepper flakes (optional)
13 -
Chopped fresh parsley, for garnish
# Step-by-Step Directions:
01 -
Preheat oven to 190°C with rack positioned in the top third. Slice chicken breasts lengthwise to form six thin cutlets. Season both sides thoroughly with salt and pepper. Dredge each piece in 1/3 cup flour, shaking off excess.
02 -
In a large skillet over medium-high heat, warm olive oil with 1 tablespoon butter. Sear chicken in batches for 3–4 minutes per side until golden but not fully cooked. Transfer seared chicken to a 33 × 23 cm casserole dish.
03 -
Melt 1 tablespoon butter in the same skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, for about 5 minutes or until golden and liquid has evaporated. Arrange mushrooms around and on top of chicken in casserole.
04 -
Return skillet to medium heat. Melt remaining 2 tablespoons butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in remaining 2 tablespoons flour, cooking and stirring for 1 minute.
05 -
Slowly add dry sherry while whisking, scraping up any browned bits. Gradually whisk in heavy cream until mixture is smooth. Add optional red pepper flakes if desired. Simmer 2–3 minutes until just thickened. Season with additional salt and pepper to taste.
06 -
Pour sauce evenly over chicken and mushrooms in casserole dish. Top each piece of chicken with a slice of Swiss cheese. Cover with foil and bake for 20 minutes.
07 -
Remove foil and broil for 2–3 minutes until cheese is bubbling and lightly browned. Allow to rest for 5 minutes. Garnish with chopped parsley and serve warm.
# Helpful Notes:
01 -
For even cooking, use a meat mallet to flatten chicken pieces of uneven thickness prior to dredging.
02 -
Sear the chicken only until golden. It will finish cooking in the oven, preserving juiciness.
03 -
If dry sherry is unavailable, substitute with dry white wine or chicken broth, adjusting for flavor differences.
04 -
If the sauce thickens excessively, thin with a splash of chicken broth or milk before layering the casserole.