Chicken Monterey Recipe

Ingredients <br>- ½ cup butter, divided <br>- ½ cup chopped onion <br>- 8 large mushrooms, chopped <br>- 1 clove garlic, minced <br>- 2 tablespoons all-purpose flour <br>- ½ cup chicken stock <br>- 1 teaspoon celery salt <br>- ½ teaspoon white pepper <br>- ½ cup white wine <br>- 1 ½ cups shredded Monterey Jack cheese <br>- 1 cup all-purpose flour <br>- salt and pepper to taste <br>- 8 skinless, boneless chicken breast halves - pounded thin <br><p></p>Directions <br>step 1: Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish. <br>step 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. <br>step 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. <br>step 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. <br>

Ingredients
- ½ cup butter, divided
- ½ cup chopped onion
- 8 large mushrooms, chopped
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- ½ cup chicken stock
- 1 teaspoon celery salt
- ½ teaspoon white pepper
- ½ cup white wine
- 1 ½ cups shredded Monterey Jack cheese
- 1 cup all-purpose flour
- salt and pepper to taste
- 8 skinless, boneless chicken breast halves - pounded thin

Directions
step 1: Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
step 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.
step 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.
step 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.

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