Thursday, August 15, 2013

Creamy Mushroom Chicken A La Gloria

This is one of the ugliest dishes I've ever made.  But, surprisingly, it was really delicious!  I guess you can't judge a book by it's cover, right?!?  I made this last weekend when Tyler and I went to the river house.  Leftovers for lunch the next day were great.  Credit goes to Cooking With Sugar for this one.

Chicken A La Gloria

1.5 lbs. thin sliced chicken breasts (or 3 breasts, halved)
1/3 c. all purpose flour
3 T vegetable oil
Season chicken breasts with salt & pepper.  Coat in flour, and brown both sides in vegetable oil.  Transfer to a 9x13" casserole dish. 

2 T butter
8 oz. sliced baby bella or button mushrooms
1/2 c. cooking sherry
1 sm. can Campbell's Cream of Mushroom soup
1/2 c. milk
6-8 slices Muenster cheese
chopped parsley (for garnish)
Drain excess vegetable oil from pan that chicken was cooked in. Add butter.  Saute sliced mushrooms.  Deglaze pan with sherry, scraping up the browned dripping from when chicken was cooked.  Add in milk and condensed soup.  Stir and allow to get hot and bubbly.  Pour over chicken.  Top each slice with Muenster cheese.  Melt cheese to golden perfection under the broiler.  Try serving with pasta or rice.  Also great on it's own.

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