Try this Chicken Gloria recipe, or contribute your own.
- salt and pepper to taste
- 1/3 cup flour
- 1/2 cup whole milk
- 1/2 cup white wine
- 3 chicken breasts boneless and skinless trimmed & filleted in 1/2
- 3 tbls vegetable oil
- 2 tbls butter
- 1 8 ounce container sliced fresh mushrooms
- 1 can campbells cream of mushroom
- 6 slices muenster cheese
- 3 tbls fresh parsley chopped
- Carbohydrate 5.42731666702323 g
- Cholesterol 311.32500000043 mg
- Fat 42.3863950001397 g
- Fiber 0.440699999094009 g
- Protein 117.784446666809 g
- Saturated Fat 11.6977748334135 g
- Serving Size 1 1 Serving (626g)
- Sodium 923.061428821475 mg
- Sugar 4.98661666792922 g
- Trans Fat 3.59363866668291 g
- Calories 901 calories
Step-by-step
- 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.
Cream of mushroom soup provides the primary structural foundation for this dish, acting as both a thickener and a seasoned moisture barrier during baking. Because canned soups carry high sodium loads, cooks often seek alternatives to control salt content. Substituting homemade veloutê thickened with heavy cream preserves the velvety mouthfeel without overpowering the subtle flavors of fresh mushrooms.
Managing Ingredient Substitutions
Flour coating on chicken breasts serves a dual purpose: it encourages browning via the Maillard reaction and thickens the pan sauce as residual starches mingle with liquids. When swapping standard wheat flour for gluten-free blends, ensure the mix contains xanthan gum to retain proper adhesion during the initial pan-searing phase at medium-high heat. Whole milk can be replaced with evaporated milk at a one-to-one ratio for a richer sauce, whereas lower-fat milks risk curdling when exposed to acidic components like white wine. Muenster cheese melts exceptionally well due to its high moisture content, but mild brick cheese or young Gouda offer similar fat profiles if Muenster is unavailable.
- Crowding the skillet traps moisture, preventing the chicken and mushrooms from browning properly; always cook in batches over medium heat.
- Skipping the initial flour dredge leaves the sauce thin because starches are required to bind the added dairy and wine together.
- Leaving the foil on during the final broiling step prevents the Muenster cheese from developing necessary browning.
