Chicken Monterey

READY IN: 55mins




  • 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.