Chicken breast halves are cooked in a thick mushroom sauce, and topped with melted Monterey Jack cheese!
Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
399 Calories
Recipe Instructions
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.
Ingredients
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 clove garlic, minced
salt and pepper to taste
½ cup chopped onion
½ cup chicken stock
1 teaspoon celery salt
½ cup white wine
1 ½ cups shredded Monterey Jack cheese
½ cup butter, divided
½ teaspoon white pepper
8 large mushrooms, chopped
8 skinless, boneless chicken breast halves - pounded thin
