Chicken a la Gloria

• Meat

  • 3 Chicken breasts, boneless and skinless

• Produce

  • 8 oz Mushrooms, fresh
  • 1 Parsley, fresh

• Canned Goods

  • 1 can Cream of mushroom soup

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 1 tbsp Butter
  • 4 slices Swiss cheese

• Beer, Wine & Liquor

  • 1/2 cup Sherry wine

Found on jocooks.com

Description

Ingredients

• 3 chicken breasts, boneless and skinless, cut in half lengthwise
• ⅓ cup all purpose flour
• 2 tbsp vegetable oil
• 1 tbsp butter
• 8 oz fresh mushrooms, sliced (I used cremini mushrooms)
• ½ cup sherry wine
• 1 can (18 oz) cream of mushroom soup
• 4 to 6 slices Swiss cheese (or Muenster cheese)
• salt and pepper to taste
• fresh parsley, chopped, for garnish

Directions

• Heat oven to 350 F degrees.
• Season both sides of the chicken with salt and pepper. Add the flour to a shallow dish. Coat both sides of the chicken with flour; shake off excess flour.
• In a large skillet, heat the oil over medium heat. Brown chicken on both sides. Note that the chicken doesnt have to be cooked thoroughly because it will finish cooking in the oven.
• Transfer chicken to a 13x9 inch baking dish.
• Add the butter to the same skillet and melt over medium high heat. Add mushrooms and season a bit with salt and pepper. Cook mushrooms until golden brown. Stir in sherry and cook for an additional 2 minutes. Stir in soup and cook until thoroughly heated.
• Pour the mushroom sauce over the chicken and top with cheese so that the entire casserole is topped with cheese.
• Cover dish with foil and bake for 30 minutes. After 30 minutes, turn oven to broil and remove foil from dish; broil for a couple minutes to brown the cheese, making sure you dont burn it.
• Garnish with parsley and serve.