@christopherhopkins1: 🍗 Creamy Chicken Gloria 🍄 Ingredients: For the Chicken: - 4 boneless, skinless chicken breasts (6 ounces each), sliced horizontally into cutlets - 1/3 cup all-purpose flour - 1 teaspoon sweet paprika - 3/4 teaspoon kosher salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - 1 tablespoon unsalted butter For the Mushroom Cream Sauce: - 2 cups cremini mushrooms, thinly sliced - 3 garlic cloves, freshly minced - 1/2 cup low-sodium chicken broth - 1 cup heavy cream - 1/2 teaspoon Italian seasoning - 1 teaspoon Dijon mustard - 1/2 cup mozzarella cheese, freshly shredded - 1/4 cup Parmesan cheese, freshly grated - 2 tablespoons parsley, chopped Instructions: 1. Preheat the oven to 375°F (190°C). Pat the chicken cutlets dry and combine the flour, paprika, salt, and pepper in a shallow dish. Dredge each cutlet lightly, shaking off loose flour so the coating browns rather than becoming pasty. 2. Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken in batches for 3–4 minutes on the first side and 2 minutes on the second, until golden; transfer to a clean plate. 3. Add the mushrooms to the same skillet in a single layer. Cook for 6–8 minutes, stirring occasionally, until they release their liquid, the liquid evaporates, and the edges take on a deep brown color. 4. Stir in the garlic for 30 seconds, then pour in the chicken broth and scrape up every caramelized bit. Simmer for 2 minutes before adding the cream, Italian seasoning, and Dijon. 5. Reduce the heat to medium-low and simmer the sauce for 4–5 minutes, stirring frequently, until it coats the back of a spoon. Return the chicken and its juices to the skillet, nestling the cutlets into the sauce. 6. Top the chicken with mozzarella and Parmesan, then bake for 10–14 minutes, until the cheese is melted, the sauce bubbles gently, and the thickest cutlet reaches 165°F (74°C). Avoid boiling the cream aggressively. 7. Rest the skillet off heat for 5 minutes. Spoon sauce over the chicken without disturbing the cheese layer, taste for salt, and add it only after accounting for the Parmesan. 8. Garnish with parsley and serve over mashed potatoes, rice, or egg noodles. Cool leftovers promptly and reheat over low heat with a tablespoon of broth to protect the cream sauce. Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 1 hour | Yield: 4 servings Nutritional value: Approximately 640 calories, 62 g protein, 17 g carbs, 36 g fat, 2 g fiber, and 760 mg sodium per serving. Pro Tip: Sear the flour-dusted chicken in two batches; the flour left in the fond naturally thickens the cream sauce while the uncrowded cutlets develop a deep crust.

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Saturday 19 September 2026 19:12:32 GMT