Chicken Monterey

Name: Chicken Monterey
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 1/2 cup butter (divided); 1/2 cup onion (minced); 8 large mushrooms (sliced med thin); 2 garlic cloves (minced); 2 tablespoons all-purpose flour; 1/2 cup chicken stock; 1/2 teaspoon celery salt; 1/2 teaspoon pepper; 1/2 cup white wine; 1 1/2 cups monterey jack cheese (shredded); 1 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 8 boneless skinless chicken breasts; 1/8 teaspoon hot pepper flakes (optional)

(3)

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.

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READY IN: 55mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup butter (divided)
¹⁄₂

cup onion (minced)
8

large mushrooms (sliced med thin)
2

garlic cloves (minced)
2

tablespoons all-purpose flour
¹⁄₂

cup chicken stock
¹⁄₂

teaspoon celery salt
¹⁄₂

teaspoon pepper
¹⁄₂

cup white wine
1 ¹⁄₂

cups monterey jack cheese (shredded)
1

cup all-purpose flour
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon pepper
8

boneless skinless chicken breasts
¹⁄₈

teaspoon hot pepper flakes (optional)

DIRECTIONS

Preheat oven to 300 degrees. Lightly grease a medium baking dish.
Melt 1/4 cup butter in medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes.
Stir in 2 tablespoons flour; sauté a few minutes more. Stir in 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; set aside.
In a shallow bowl mix flour, salt & pepper.
Dredge chicken in flour mixture to coat.
(Make sure chicken is dry--I put between paper towels).
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).
Arrange chicken in baking dish and cover with sauce.
Top chicken and sauce with remaining 1 cup cheese.
Bake in preheated oven 25 minutes, or until chicken is no longer pink.
I put the pepper flakes in the broth.
Hope you enjoy as much as we did.