Ingredients
Chicken
- 3 large boneless, skinless chicken breasts, trimmed and cut in half lengthwise
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1/3 cup all-purpose flour (plus 2 tablespoons)
- 6 slices Swiss cheese
Sauce and Mushrooms
- 4 tablespoons butter (1/2 stick), divided
- 8 ounces sliced fresh mushrooms
- 3 cloves garlic, minced
- 1/2 cup dry sherry
- 1 1/2 cups heavy cream
- 1/4 teaspoon red pepper flakes (optional)
- Chopped fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F and position a rack in the top third of the oven to prepare for baking the assembled dish.
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create six thinner pieces. Season both sides generously with salt and pepper. Dredge the chicken in 1/3 cup all-purpose flour, shaking off any excess flour to avoid clumping during cooking.
- Sear Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken pieces in batches for 3 to 4 minutes per side until they are lightly browned but not fully cooked through. Transfer the chicken to a 9×13-inch casserole dish.
- Sauté Mushrooms: In the same skillet, melt 1 tablespoon butter over medium heat. Add the sliced mushrooms and cook while stirring occasionally until the mushrooms are golden brown and their moisture has evaporated, about 5 minutes. Transfer mushrooms around and on top of the chicken in the casserole dish.
- Make Cream Sauce: Return the skillet to medium heat and melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the remaining 2 tablespoons of flour and cook for 1 minute, stirring constantly, to create a roux.
- Deglaze and Combine: Slowly pour in the dry sherry while whisking to deglaze the pan, scraping up browned bits from the bottom. Gradually whisk in the heavy cream until the sauce is smooth. Add optional red pepper flakes for a mild heat. Simmer the sauce for 2 to 3 minutes until slightly thickened. Season with salt and pepper to taste.
- Assemble and Bake: Pour the creamy sauce evenly over the chicken and mushrooms in the casserole dish. Place one slice of Swiss cheese over each piece of chicken. Cover the dish with foil and bake for 20 minutes.
- Broil Cheese: Remove the foil and broil the dish for 2 to 3 minutes, watching carefully to prevent burning, until the Swiss cheese is bubbly and lightly browned.
- Rest and Serve: Let the dish rest for 5 minutes to allow flavors to meld. Garnish with chopped fresh parsley before serving. Enjoy this classic, creamy Chicken Gloria!
Notes
- Cutting the chicken breasts in half lengthwise creates thinner pieces that cook evenly and faster.
- Dredging chicken in flour helps to create a light crust and thickens the sauce slightly.
- Sherry adds a subtle depth of flavor and slight sweetness to balance the creamy sauce.
- Red pepper flakes are optional but add a gentle kick if desired.
- Keep an eye during broiling to ensure cheese melts perfectly without burning.
- Using Swiss cheese gives a mild nutty flavor that complements the cream sauce and mushrooms well.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
