Contents
- 1 The First Bite That Stole My Heart
- 2 My Messy (But Delicious) First Try
- 3 Why This Dish Shines
- 4 A Dish with Humble Roots
- 5 Ingredients:
- 6 How to Make Creamy Tangy Baked Chicken Gloria
- 7 3 Twists on Creamy Tangy Baked Chicken Gloria
- 8 Serving Suggestions for Chicken Gloria
- 9 Storing and Reheating Tips
- 10 Common Issues and Fixes
- 11 Your Questions Answered
- 12 Final Thoughts
- 13 Creamy Tangy Baked Chicken Gloria
The First Bite That Stole My Heart
The smell hit me first—garlic, butter, and bubbling cheese. My neighbor brought this dish to a potluck years ago. One bite of that creamy, tangy chicken and I was hooked. The sauce soaked into every forkful, rich but bright from the sherry. Ever wondered how you could turn simple chicken into something unforgettable? Now I make it for cozy dinners and big gatherings alike. It always disappears fast. What’s your go-to dish that wows a crowd? Share below!
My Messy (But Delicious) First Try
I burned the butter my first time making this. The kitchen smelled smoky, and I panicked. But I pushed through, and the sauce still turned out silky. Home cooking teaches us to adapt—flops often lead to wins. Now I keep the heat medium-low for the roux. Funny how a little patience fixes most kitchen mishaps. Have you ever saved a dish after a mistake? Tell me your story!
Why This Dish Shines
– The Muenster cheese melts into gooey ribbons, balancing the tangy sherry sauce. – Mushrooms add earthy depth, while cream keeps it lush without feeling heavy. Which flavor combo surprises you most? Is it the sherry’s kick or the cheese’s mellow stretch? Vote in the comments!
A Dish with Humble Roots
This recipe nods to mid-20th-century American comfort food. Think casseroles with a fancy twist—thanks to that sherry. *Did you know Muenster cheese originated in France, not Germany?* It’s perfect for baking because it melts smoothly. Simple ingredients, big flavor—that’s the magic. What’s your favorite old-school comfort dish? Let’s swap stories!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken cutlets | 6 (about 3 pounds) | |
| Salt and pepper | To taste | |
| All-purpose flour | 1 cup | Divided |
| Unsalted butter | 6 tablespoons | Divided |
| Minced onion | ½ cup (about ½ medium onion) | |
| Baby bella mushrooms | 8 ounces | Diced |
| Minced garlic | 3 teaspoons (about 3 cloves) | |
| Heavy cream | 1 cup | |
| Chicken broth | 1 cup | |
| Dry sherry | ¼ cup | |
| Muenster cheese | 6 slices |
How to Make Creamy Tangy Baked Chicken Gloria
Step 1 Preheat your oven to 375°F. Grab a 9×13-inch baking dish and spray it lightly. Season chicken cutlets with salt and pepper. Coat them in flour, saving 3 tablespoons for later.
Step 2 Melt 3 tablespoons butter in a skillet. Brown the chicken for 3-4 minutes per side. Don’t cook it through—just get it golden. Transfer the chicken to the baking dish.
Step 3 Add the rest of the butter to the skillet. Toss in onions and mushrooms, cooking until soft. Stir in garlic for just a minute. Whisk in the reserved flour to make a paste.
Step 4 Slowly whisk in cream, broth, and sherry. Let the sauce thicken, then season to taste. Pour it over the chicken in the dish. Top each cutlet with a slice of Muenster cheese.
Step 5 Cover the dish with foil and bake for 20 minutes. Uncover, broil for 2-3 minutes until bubbly. Let it cool slightly before serving. (*Hard-learned tip: Don’t skip the broil—it makes the cheese perfect!*)
What’s the best way to check if your sauce is thick enough? Share below!
Cook Time: 40 minutes Total Time: 50 minutes Yield: 6 servings Category: Dinner, Comfort Food
3 Twists on Creamy Tangy Baked Chicken Gloria
Spicy Kick Add a diced jalapeño to the mushrooms. Swap Muenster for pepper jack cheese. Finish with a sprinkle of red pepper flakes.
Vegetarian Vibes Use thick slices of cauliflower instead of chicken. Keep the sauce and cheese the same. Roast the cauliflower first for extra flavor.
Fall Favorite Stir in ½ cup diced apples with the onions. Use sharp cheddar instead of Muenster. Top with crispy sage leaves after baking.
Which twist would you try first? Vote in the comments!
Serving Suggestions for Chicken Gloria
Pair it with buttery mashed potatoes or garlicky green beans. For a lighter touch, try a crisp arugula salad.
Drink it with a chilled Chardonnay or sparkling apple cider. Both cut through the richness of the dish.
Which would you choose tonight? Let me know below!
Storing and Reheating Tips
Keep leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes. The sauce stays creamy. Freeze without cheese for up to 2 months. Thaw overnight before reheating. *Fun fact: Muenster melts best fresh, so add cheese after thawing.* Batch-cook by doubling the sauce and freezing half. Why this matters: Meal prep saves busy weeknights. Ever tried freezing this dish? Share your tricks!
Common Issues and Fixes
Sauce too thin? Simmer it longer or add a pinch of flour. Cheese not browning? Broil for an extra minute. Chicken dry? Undercook it slightly when browning. Why this matters: Small tweaks make big flavor wins. My neighbor swore her sauce was doomed—until she tried simmering. What’s your biggest kitchen save?
Your Questions Answered
Q: Gluten-free option? A: Swap flour for cornstarch or gluten-free blend. Q: Can I make it ahead? A: Yes! Prep everything but baking. Chill, then bake. Q: Sherry swap? A: White wine or apple cider vinegar work. Q: Scale down for two? A: Halve ingredients, use a smaller dish. Q: Cheese alternatives? A: Swiss or provolone add similar creaminess.
Final Thoughts
This dish feels like a hug on a plate. *Fun fact: I first made it for my book club—they licked the dish clean.* Tag Savory Discovery on Pinterest with your photos! Happy cooking! —Elowen Thorn.
Creamy Tangy Baked Chicken Gloria
Description
Enjoy a rich and flavorful dish with this Creamy Tangy Baked Chicken Gloria, featuring tender chicken in a creamy mushroom and sherry sauce topped with melted Muenster cheese.
Ingredients
Instructions
- Preheat oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish with cooking spray.
- Season the chicken with salt and pepper. Reserve 3 tablespoons of flour and coat the chicken with the remaining flour.
- Heat 3 tablespoons of the butter in a skillet over medium-high heat. Cook the breaded chicken in the butter for 3-4 minutes on each side, just to brown them, don’t cook the chicken all the way through.
- Place the browned chicken into the prepared baking dish. Add the remaining 3 tablespoons of butter to the skillet.
- Add the onion and mushrooms to the skillet with the butter. Cook the onion and mushroom until they are tender, about 4-5 minutes.
- Add the garlic and cook for just one minute, until the garlic is fragrant. Whisk the reserved 3 tablespoons of flour into the butter mixture in the skillet to create a paste.
- Slowly whisk the heavy cream, chicken broth, and dry sherry into the paste mixture to create a sauce, and season with salt and pepper to taste.
- Pour the sauce over the chicken in the baking dish. Place the slices of Muenster cheese over each chicken cutlet, cover the dish with foil, and bake for 20 minutes.
- Remove the foil from the dish, set the oven to broil, and broil for 2-3 minutes until the cheese is melted and bubbly.
- Remove the dish from the oven and let it cool for a few minutes before serving.
Notes
- For extra flavor, garnish with fresh parsley or serve over mashed potatoes or rice.