Chicken Monterey

READY IN: 55mins
Recipe by dolores in paradise

This recipe is very different from others I have seen. I do not find a keeper too often. Very elegant to look at, very good to taste, but is rich. I have made a couple of minor changes. This great recipe has been in my back stash. since 10-03. It was sumitted to allrecipes, by Doreen.

Top Review by CHEF GRPA

I made this once as written. After a search for a real good recipes to do. And with resulted in other similar recipes, I decided I wanted to create something unique a great base recipe and easy to modify depending on your tastes.. It may be a stretch to call my creation, but the result was a meal the whole family will liked. MY was Not better, not worse, just different! I've will added this to my recipe book "AS IS" and with my additions TOO. I have two way to do it!! THANK YOU!! I can do the happy food dance!! NOW !! 7 Stars

Ingredients Nutrition


  1. Preheat oven to 300 degrees. Lightly grease a medium baking dish.
  2. Melt 1/4 cup butter in medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes.
  3. Stir in 2 tablespoons flour; sauté a few minutes more. Stir in stock, celery salt, white pepper and white wine.
  4. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes.
  5. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture and stir until melted; set aside.
  6. In a shallow bowl mix flour, salt & pepper.
  7. Dredge chicken in flour mixture to coat.
  8. (Make sure chicken is dry--I put between paper towels).
  9. Melt 1/4 cup butter in a large skillet (cast iron is good). Have butter very hot--you just want to slightly brown (DO NOT OVER COOK).
  10. Arrange chicken in baking dish and cover with sauce.
  11. Top chicken and sauce with remaining 1 cup cheese.
  12. Bake in preheated oven 25 minutes, or until chicken is no longer pink.
  13. I put the pepper flakes in the broth.
  14. Hope you enjoy as much as we did.

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