BONELESS CHICKEN BREASTS
WITH MONTEREY JACK CHEESE
Prep Time: 30 minutes
Cook Time: 55 Minutes
Ready in: 1 hour and
Makes 4 servings
4 skinless, boneless
chicken breast halves - pounded
1/4 cup butter, divided
1/4 cup chopped onion
4 large mushrooms, chopped
1/2 clove garlic, minced
1 tablespoon all-purpose flour
1/4 cup chicken stock
1/2 teaspoon celery salt
1/4 teaspoon white pepper
1/4 cup white wine
3/4 cup shredded Monterey Jack cheese
1/2 cup all-purpose flour
salt and pepper to taste
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
3. 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.
4. Mix 1/2 cup Monterey Jack
cheese into the thickened sauce mixture, and stir until melted.
5. 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
6. Cook chicken until lightly
browned on all sides. Arrange breast halves in the prepared baking
dish, and cover with the sauce.
7. 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