Best Chicken Gloria Recipes

CHICKEN GLORIA CASSEROLE

Steps:

• Heat oven to 350°F.
• Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.
• In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don't need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.
• Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.
• Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.
• Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to broil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.
• Top with parsley.

CHICKEN GLORIA CASSEROLE

Steps:

• Heat oven to 350°F.
• Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.
• In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don't need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.
• Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.
• Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.
• Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to boil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.
• Top with parsley.

SLOW-COOKER CHICKEN GLORIA CASSEROLE

Steps:

• In shallow dish, stir together flour, salt and pepper.
• Coat chicken in flour mixture; place in 6-quart slow cooker.
• In medium bowl, mix soup, wine, mushrooms and garlic. Pour mixture over chicken. Cover; cook on Low heat setting for 3 hours.
• Arrange cheese slices over mixture in slow cooker. Cover; cook about 10 minutes or until cheese is melted.
• Sprinkle parsley on top before serving.

CHICKEN GLORIA

Steps:

• Heat clarified butter in medium pan. Add chicken, skin side down, and fry gently. Add onion, rosemary, juniper berries, salt and cayenne. Turn chicken, reduce heat, cover pan, and cook for 6 minutes.
• Heat additional clarified butter in a separate pan on moderate heat. Add mushrooms, lemon juice, salt and cayenne. Saute for 2 minutes.
• Place ham slices on warmed serving dish. Cover with chicken. Remove rosemary and juniper berries from sauce and discard. Stir in apricots and brown sugar. Increase heat to high and add mushrooms. Add brandy and flame. Once flames die down, add stock.
• Remove apricots and mushrooms and arrange them around chicken. Bring sauce to boil and reduce until thick. Strain over chicken to serve.

CHICKEN A LA GLORIA

Steps:

• 1. Preheat oven to 350 degrees. Season the chicken with salt and pepper and place in a baking dish. Melt the butter in a pan. Add the garlic and mushrooms season with salt and pepper and cook until mushrooms are browned.
• 2. Add the wine and let most evaporate. Mix the soup with the milk and pour in the pan mix well. Pour over the chicken.
• 3. Cover with foil and bake for about 30 minutes. Remove from oven and place the cheese on top. Place back in oven until cheese is melted. Garnish with parsley

CHICKEN GLORIA CASSEROLE

Steps:

• Heat oven to 350°F.
• Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.
• In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don't need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.
• Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.
• Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.
• Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to boil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.
• Top with parsley.