Creamy Chicken Gloria Mushroom (Print Version)

# Ingredients:

→ Chicken

01 - 3 boneless, skinless chicken breasts, halved lengthwise
02 - 65 grams all-purpose flour
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper
05 - 60 grams unsalted butter
06 - 15 millilitres extra virgin olive oil

→ Sauce

07 - 360 millilitres chicken broth
08 - 240 millilitres whipping cream
09 - 100 grams sliced mushrooms
10 - 120 grams diced sweet onion
11 - 60 grams unsalted butter
12 - 32 grams all-purpose flour
13 - 6 slices Muenster cheese
14 - 1 tablespoon minced garlic
15 - 1 teaspoon salt
16 - 0.5 teaspoon black pepper
17 - 0.5 teaspoon dried thyme

→ Garnish

18 - Fresh parsley, chopped (optional)

# Instructions:

01 - Preheat oven to 190°C. In a bowl, combine 65 grams flour, 1 teaspoon salt, and 0.5 teaspoon black pepper. Dredge each chicken breast piece in the flour mixture, shaking off excess.
02 - Heat 60 grams butter with 15 millilitres olive oil in a large skillet over medium heat. Sear chicken pieces for 2–3 minutes per side until golden. Transfer browned chicken to a plate and set aside.
03 - In the same skillet, melt 60 grams butter over medium heat. Whisk in 32 grams flour, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir continuously for 1–2 minutes to remove the raw flour flavour.
04 - Add 120 grams diced onion and 1 tablespoon minced garlic to the pan. Cook for 2–3 minutes until softened.
05 - Add 100 grams sliced mushrooms and 0.5 teaspoon dried thyme. Sauté for 4–5 minutes until mushrooms are tender and their liquid has evaporated.
06 - Gradually whisk in 360 millilitres chicken broth and 240 millilitres whipping cream. Cook, stirring constantly, for 3–4 minutes until the sauce thickens. Remove from heat.
07 - Place browned chicken breasts in a single layer in a 33x23-centimetre baking dish. Pour mushroom cream sauce evenly over the chicken.
08 - Cover with 6 slices of Muenster cheese, arranging to ensure full coverage.
09 - Bake uncovered for 25–30 minutes, or until chicken reaches an internal temperature of 74°C and cheese is bubbling and golden brown.
10 - Remove dish from oven and allow to rest for 5 minutes. Garnish with chopped fresh parsley, if desired, and serve.

# Notes:

01 - For even browning, ensure chicken pieces are patted dry before dredging in flour.
02 - Allow the sauce to thicken sufficiently before pouring it over the chicken to prevent a watery consistency after baking.

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