Chicken Monterey

Name: Chicken Monterey
Ingredients: 1/2 cup butter, divided; 1/2 cup chopped onion; 8 large mushrooms, chopped; 1 clove garlic, minced; 2 tablespoons all-purpose flour; 1/2 cup chicken stock; 1 teaspoon celery salt; 1/2 teaspoon white pepper; 1/2 cup white wine; 1 1/2 cups shredded Monterey Jack cheese; 1 cup all-purpose flour; salt and pepper to taste; 8 skinless, boneless chicken breast halves - pounded thin

13 ingredients

4 steps

Ingredients

1/2 cup butter, divided
1/2 cup chopped onion
8 large mushrooms, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1/2 cup chicken stock
1 teaspoon celery salt
1/2 teaspoon white pepper
1/2 cup white wine
1 1/2 cups shredded Monterey Jack cheese
1 cup all-purpose flour
salt and pepper to taste
8 skinless, boneless chicken breast halves - pounded thin

Directions

1

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
2

Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture, and stir until melted.
3

In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.
4

Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.