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Chicken Gloria – Crunchy Creamy Sweet


  • Mince garlic and chop onion. Slice mushrooms.

    4 garlic cloves, ½ medium yellow onion, 6 oz white mushrooms

  • Mix milk and cornstarch in a cup. Set aside.

    ½ cup whole milk, 2 teaspoons cornstarch

  • Preheat oven to 350℉ and get your 13″ x 9″ baking dish ready.

  • Place flour in a shallow dish.

    ¼ cup all-purpose flour

  • Slice each chicken breast in half lengthwise. Season with salt and pepper and dredge each piece in flour.

    2 large chicken breasts, ½ teaspoon salt, ¼ teaspoon black pepper

  • In a large skillet, melt butter and heat up the oil. Brown chicken on both sides. Remove from the skillet onto a plate and set aside.

    1 tablespoon olive oil, 1 tablespoon unsalted butter

  • Add onions and garlic to skillet and saute until almost translucent. If needed, add more butter to the skillet.

  • Add mushrooms and thyme and saute for 4 to 5 minutes, stirring often.

    ½ teaspoon dried thyme

  • Add broth and deglaze the pan (using a wooden spoon, scrape the bottom of the pan so all cooked-on bits come off; this is flavor).

    ¾ cup chicken broth

  • Give the milk and cornstarch mixture a stir and add to the skillet. Simmer the sauce until thickened.

  • Arrange cooked chicken in your baking dish.

  • Pour the mushroom sauce over the chicken. Using kitchen tongs, move the chicken around so the sauce has a chance to get onto the bottom of the dish too.

  • Place slices of cheese on top of the chicken and sauce.

    6 to 8 slices of Muenster cheese

  • Bake the dish for 10 to 15 minutes OR until the cheese is melted and the sauce is bubbling around the edges.



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