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Picture juicy chicken and earthy mushrooms soaking in a lush, creamy sherry sauce and covered with stretchy muenster cheese. That’s Chicken Gloria — classic comfort made with everyday ingredients, now with a rich made-from-scratch sauce instead of canned soup. It all began in Betty Crocker’s kitchens, inspired by Gloria’s European flavors, and now it turns any meal into something a little fancy.
I served this last weekend and everyone kept trying to guess what made the sauce so good — it’s all thanks to that splash of sherry. That’s the little trick that makes people ask for seconds (and for the secret)!
Tasty Ingredients
- Chicken breasts: split open so they cook fast and come out nice and tender
- Creamy muenster cheese: melts perfectly on top for gooey goodness
- Sweet onions: slice going the same way as the lines for nice bite
- Dry sherry: grab real sherry, not the cheap cooking stuff
- Heavy cream: brings silky richness to the sauce
- Cremini mushrooms: richer flavor than standard white mushrooms
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Easy-To-Follow Steps
- Step 5:
- Once you’ve browned onions and garlic, pour in the sherry, let it bubble off, then stir in both stock and cream to build up a deep flavor.
- Step 4:
- Time for mushrooms — let them get deep golden and cook out liquid for fab taste and no watery mess.
- Step 3:
- Heat up butter and oil in the pan, then work in small batches to brown the chicken. You’re after a golden, crunchy outside — don’t crowd them in.
- Step 2:
- Double dip the chicken in seasoned flour so it gets a thick, tasty coating that’ll help the sauce later.
- Step 1:
- First, butterfly each chicken breast and cut in half. That gives you eight pieces that cook fast and stay juicy.
My grandma always said the extra effort for a great sauce always pays off, and here, she was totally right. That tangy sherry mixed with cream comes out far fancier than you'd ever think from the simple steps.
Mushroom Magic
Don’t rush the mushrooms — the longer they cook, the better the taste and the thicker the sauce.
Prep Ahead Genius
It’s at its best fresh out of the oven, but you can put it together early and bake later. Just let it warm up a bit on the counter so it heats evenly.
Layer Up Those Flavors
Browning chicken, cooking off sherry, and taking each step — every part gives another punch of flavor to the finished dish.
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Cook’s Quick Tips
- Hot pan means crispier chicken, so let it heat properly
- Parchment under your foil keeps the top from sticking
- Grab a block and grate your own cheese for meltier, better results
- Cut onions with the grain for the best crunch
I’ve made this so many times and it always saves me when I want something special in not a lot of time. The combo of cheesy top and creamy sauce makes every bite feel a little fancy — even on a regular weeknight.
Recipe FAQs
- → How far in advance can I prep it?
- You can put it together a day early and cook it fresh when you're ready.
- → What’s a good swap for sherry?
- Try chicken broth or white wine if you don’t have sherry.
- → Are other mushrooms okay?
- Totally! Any kind you like will fit right in.
- → What if I don’t have Muenster cheese?
- Havarti or Provolone would both taste great as substitutes.
- → Why coat the chicken twice?
- That thick layer adds richness and helps the sauce thicken up.