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Chicken Monterey by doreenbuch

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  • Chicken Monterey by doreenbuch

    Posted March 19, 2004 08:58 AM

    Another fav at our house. I do ahead the chicken and the sauce, then I cook pasta and put the pasta in a PAM sprayed pan, put the cooked chicken on top and pour sauce over and I bake till heated through. DO NOT USE that much celery salt!!!!!

    Chicken Monterey

    This is a delicious entree - easy to make and elegant enough for a dinner party!!!
    Printed from Allrecipes, Submitted by Doreen

    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

    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.
    Last edited by fatkat; 01-23-2007, 01:37 PM.