Chicken Gloria

Gloria chicken is a retro pan that will never go out of fashion!

I love the way in which juicy chicken and terreous mushrooms cook in a rich sauce with sherry cream, absorbing all this delicious. And this garnish of sparkling and melting Swiss cheese? Irresistible!

Honestly, if it was just me, I would eat directly from the pan.

Whether served with soft rice, butter noodles or crisp bread, this dish is pure comfort on a plate.

Why are you going to love this Gloria chicken

Comfortable classic: It is the kind of creamy, cheesy and salty kindness that soothes the soul. It’s like a hot hug on a plate, just as mom was doing!

Special sauce: Magic lies in homemade sauce. A dreamy mixture of sherry, thick cream and garlic wrap the chicken in pure and sassy perfection.

Perfect associations: I love to associate this chicken dish with sides of the house. Think of the butter potato puree, steamed vegetables or a green salad. Simple but delicious!

Gloria chicken ingredients

• Boneless and skinless chicken breasts: I cut the chicken breasts lengthwise for even cooking.
• Olive oil and butter: Olive oil to avoid burning when entering and butter for additional flavor.
• Costs Mushrooms: They add a earthy and fleshy texture and beautifully absorb the sauce. White varieties, Cremini or Shiitake work well.
• Garlic: Add depth and aromatics to cream sauce. I recommend freshly chopped garlic for the best flavor.
• Versatile flour: I slightly cover the chicken in flour to develop a light and golden crust when jumped. I also use it as a thickening agent for the sauce.
• Sherry dry: A must for the sauce! He adds complex notes, slightly sweet and helps deglaze the pan. I use a quality sherry to drink, not cooking wine.
• Thick cream: Creates a rich sauce that perfectly covers chicken and mushrooms.
• Swiss cheese: I love the way it melts beautifully to form a golden and sticky crust. Mozzarella, Provolone or Muenster cheese are great substitutes.
• Red pepper flakes: I add a pinch for a subtle spicy kick. For a softer version, omit it.
• Chopped fresh parsie: A light herbaceous garnish that bursts the dish.

How to make Gloria chicken

What makes this recipe for a special chicken pan? It’s this creamy sauce!

Instead of the canned soup, this dish takes place at a luxurious cream with the cream infused with Sherry. I know, it seems fanciful, but it only takes a few more steps.

1. Prepare the chicken. Preheat The oven at 375 ° F. Place a rack in the upper third of the oven. Slice the chicken breasts in half lengthwise. Season, then flour in flour.

2. Brown chicken. Sear the chicken breasts in half in olive oil and butter, about 3-4 minutes on each side. Transfer to a saucepan dish.

3. Sauté the mushrooms. Sauté the mushrooms in the butter until they are golden, about 5 minutes. Add to the casserole dish.

4. Make sauce. Cook the garlic in the remaining butter for 30 seconds. Stir in the flour and cook for 1 minute. Add the sherry and the cream, then whisk until smooth. Add the red pepper flakes if you use. Simmer 2-3 minutes.

5. Assemble. Pour The sauce above the chicken and mushrooms. Garnish slices of Swiss cheese.

6. Bake. Cook the covered pan for 20 minutes at 375 ° F.

7. Gril. Grill the discovery pan for 2 to 3 minutes until the cheese brown.

8. Rest and serve. Let the pan cool for 5 minutes, garnish with parsley and serve.

Tips for the best Gloria chicken pan

Do you want perfectly tender chicken, a dreamy sauce, and this irresistible filling of sparkling and cheese? Follow my advice:

• Beat the chicken. Use a meat mallet to pound chicken halves in uniform thickness for even cooking.
• Shake before cooking. My thing has a uniform coating of less mess? Place the flour and seasonings in a zipped bag with the chicken pieces and shake.
• Do not too cook the chicken. The chicken will continue to cook in the sauce. So enter it until it is golden but not completely cooked. In this way, he remains juicy.
• Mix the mushrooms. I often use Shiitake or Cremini mushrooms for deeper and more earthy flavors. White button mushrooms are also perfect for a softer taste.
• Exchange the Sherry. If you don’t have dry sherry, dry white wine or chicken broth will work. However, the flavor will be different.
• Lighten the sauce. If the sauce is too thick, thin with a touch of chicken broth or milk if necessary. Do it before pouring it on the chicken.
• Take a shortcut. Short of time? Replace the homemade sauce with mushroom soup cream. Or, use chicken soup cream with sautéed mushrooms. It will not be exactly the same thing, but it will always have a good taste.

How to store

This creamy chicken pan stores beautifully. So you can enjoy its goodness with cheese and salty later.

Keep in mind that the texture can change during frost. After defrosting, the cream sauce can separate slightly and the mushrooms can soften. However, I have warmed this dish several times from Frozen, and it was always delicious!

To store: Place the cooled remains in an airtight container. Refrigerate up to 3-4 days.

To freeze: Transfer the cooled left remains to a freezer safety container. Freeze up to 2 months. Dégulate the night in the refrigerator.

To warm up: For individual, hot portions in the microwave for 2-3 minutes. For larger portions, warm up in a covered casserole dish in a 350 ° F oven for 15 to 20 minutes until heated. Stir from time to time during heating to prevent the sauce from breaking.