Chicken Gloria Recipe

Directions
Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides, about 3-4 minutes per side. Remove chicken from the skillet and set aside.

In the same skillet, add the remaining butter and sliced mushrooms. Cook until the mushrooms are browned and their moisture has evaporated.

Pour in the chicken broth and sherry, scraping up any browned bits from the bottom of the skillet. Bring to a boil and let reduce for about 5 minutes.

Lower the heat and stir in the heavy cream. Return the chicken to the skillet and simmer until the sauce thickens and the chicken is cooked through, about 10 minutes.

Garnish with chopped parsley before serving.

Variations & Tips
For a non-alcoholic version, substitute the sherry with additional chicken broth mixed with a teaspoon of vinegar. If you want a bit more texture, you can add a pinch of paprika to the flour used for dredging the chicken. For those who love a bit of cheese, sprinkle some grated Parmesan over the chicken before serving.