- 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
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
- 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.
- 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.
- 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.
03/21/2017
recipepes.com
Chicken Monterey, recipe
PT15M
PT1H
5
455 calories
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