Chicken Gloria 🇺🇸

I was looking for a recipe to use up some chicken breasts and mushrooms in my fridge and found this American recipe online with my name on it!  Not sure who this other Gloria is, or perhaps this dish is simply 'glorious'.  As the recipe bears my name, I felt obliged to give it a go and took the liberty to modify it here and there to suit my taste and it turned out to be very nice.  Fillets of chicken breasts coated with flour are shallowed fried until golden brown, then finished in the oven with a creamy mushroom sauce topped with cheddar cheese.  Served with pasta, rice or mashed potatoes, the casserole is a hearty winter warmer.

Serves 3-4

INGREDIENTS

• 500g / 1lb 2oz chicken breast fillets
• sea salt
• freshly ground black pepper
• ¼ cup plain flour
• 3 tablespoons olive oil
• 1 small onion, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 250g / 9oz mushrooms
• a handful of parsley leaves, for garnishing (optional)

For the sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon plain four
• ½ cup chicken stock
• ½ cup milk
• 1 tablespoon lemon juice
• 1 cup shredded cheddar cheese

METHOD

1. Split each breast horizontally in half, or in thirds if they are thick.  Season well with salt and pepper on both sides.  Coat with plain flour and shake off any excess.
2. Heat 2 tablespoons oil in a large frying pan on medium high until hot.  Add chicken and brown lightly on both sides.  The chicken doesn't need to be fully cooked at this stage.  Work in batches if necessary so you don't overcrowd the pan.  Transfer chicken to a casserole dish.
3. In the same pan, add 1 tablespoon of oil, the onions and the mushrooms.  Sauté for a few minutes over medium heat until the vegetables are soft and golden.  Add garlic and sauté for another minute.  Transfer mixture to the casserole dish on top of the chicken.
4. In a medium saucepan, melt 1 tablespoon butter over low heat.  Whisk in 1 tablespoon plain flour.  Remove from heat and stir in chicken stock and milk.  Bring it back to a simmer.  Add lemon juice and stir until the sauce is smooth and has thickened slightly.  Season with salt and pepper to taste.  Pour sauce over the chicken and mushrooms.
5. Spread shredded cheese evenly on top of the casserole.  Bake in a preheated 180°C/350°F oven until the sauce is bubbling and the top is golden brown, about 20 minutes.
6. Garnish with parsley leaves (optional).