I made this for my family one weekend. What I love most about this is that it’s a simple recipe. It doesn’t need a lot of techniques or kitchen equipment to be cooked. Also, it’s savory and creamy- these are the qualities my family loves when it comes to their food. I served this over rice because it tastes really good with rice. But you can try noodles too because it tastes so well with them. To counter the rich taste, you can serve this with blanched asparagus on the side or fresh salad.
See what our friends from Cooking With Sugar have to say about this recipe:
“It’s a hearty chicken dish that was my favorite and has since become my children’s favorite. Since my kids are going back to school next week I asked them what they wanted me to make for dinner their first week back and they both said they wanted Chicken A La Gloria.”
My two kids love this dish that they really lick their plates clean. They love the sauce so much that they eat it more than their chicken. This is a family recipe that will probably last long in your list of favorite dishes.
Ingredients
- 3 Tyson skinless boneless chicken breasts, trimmed and filleted in half lengthwise
- 1/3 cup of Gold Medal flour
- 3 tablespoons Wesson vegetable oil
- 2 tablespoons of Land O Lakes butter
- 1 (8 oz) container of Green Giant sliced fresh mushrooms
- 1/2 cup of sherry wine
- 1 small can of Campbell’s condensed cream of mushroom soup
- 1/2 cup Borden whole milk
- 6 slices of Muenster cheese
- 3 tablespoons chopped fresh parsley for garnish
- Salt and pepper to taste
Instructions
Preheat oven to 350°F
Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.
Add oil to frying pan and brown chicken in batches on both sides. You don’t need to cook the chicken completely. It will finish cooking in the oven. Transfer the chicken to a 9×13-inch baking dish.
Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden. Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.
Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese. You can fold the cheese in half if it is too wide for the breast.
Place chicken back in oven uncovered and broil for 1-2 minutes to brown the cheese. Remove from the oven and set aside to cool.
Top with chopped fresh parsley and serve.
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Quick Tip: The recipe can easily be doubled to feed a crowd.
Thanks again to Cooking With Sugar for this amazing recipe.
