Creamy Chicken Gloria
A delicious and creamy chicken casserole with mushrooms and Muenster cheese.
Ingredients
Main Ingredients
- 3 large chicken breasts, halved lengthwise
- Salt and pepper to taste
- 2 tablespoons flour for dredging
- 1 tablespoon olive oil
- 4 tablespoons butter (1/2 stick), divided
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 0.5 cup dry sherry No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 1.5 cups heavy cream
- 6 slices Muenster cheese
Instructions
- Preheat your oven to 375°F (190°C) and place the rack in the top third of the oven.
- Season both sides of the chicken cutlets with salt and pepper, then coat them in flour, shaking off any excess.
- In a skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Brown the chicken cutlets for 3-4 minutes per side. Transfer the chicken to a 9x13 casserole dish.
- In the same skillet, add 1 tablespoon of butter and sear the mushrooms. Transfer the mushrooms to the casserole dish.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add flour and garlic, cooking for about a minute. Pour in the sherry and slowly whisk in the cream until smooth. Season with salt and pepper.
- Pour the cream sauce over the chicken and mushrooms in the casserole dish.
- Top the chicken with Muenster cheese slices.
- Cover the casserole with foil and bake for 20 minutes.
- Remove the foil and broil for a few minutes until the cheese is browned.
- Allow the chicken to rest for a few minutes before serving.
Notes
For a golden-brown cheese topping, broil the dish until the cheese is bubbly and slightly crispy.