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Chicken Monterey

Chicken Monterey

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DOREENB

This is a delicious entree - easy to make and elegant enough for a dinner party!!!

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 32.6 g
  • 65%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

LINDA MCLEAN
33
12/18/2003

Fortunately, my husband and I raised our children to at least "try" everything that's on their plates. To our delight they've developed very mature palates and I knew that this recipe,with all of the wonderful mushrooms would be an instant hit. Although I only made four chicken cutlets I kept the sauce amount the same and used about 4 ozs. of cheese. I didn't have any white wine on hand, however, I used a good hardy beer instead. If you're not a salt person, leave out the celery salt; it won't make a difference. This dish was delicious!

chefjudge
31
4/25/2005

This is an elegant and incredible recipe, the name "Chicken Monterey" does not do it justice. You have to make it right, if you don't follow the recipe don't complain. This is a classic french mushroom sauce and the flavors combine to make you nearly weep. I made this for a party I threw and didn't even try it till after the party because I had been cooking all day. When I popped a bite into my mouth I made noises that were, well, inappropriate. When you brown the chicken, do it in hot, almost browned butter to acheive the browning without overcooking the chicken. I think that may be where some people are complaining, they destroy the chicken before they ever put it in the oven. The sauce needs to be made exactly according to the directions. I will cherish this recipe in my files forever. -Oh yeah, I am going to try adding some diced green chiles next time, but only because I have followed the directions once already.

DOREENBUCH
24
5/27/2003

Thank you all for your great reviews....I agree w/ all of you that there needs to be more sauce, and I also double it when using breast halves and adapt as needed...more wine...less celery salt, etc - forgot to mention that in orig recipe, but as any good cook knows....you have to be able to adapt as needed to any recipe!!!! I love all the helpful hints that I get from the reviews of various recipes - I can tell who loves to cook and I am NEVER insulted when my recipes are critiqued! ALSO, try using chicken cutlets, as they are thinner and take less time to pan fry than regular breast halves - and I add Garlic Pepper to the flour to bread the chicken in b/c we love garlic, and I add about 3 cloves of garlic, and pre cut mushrooms will cut down on your prep time. Sauce is probably enough if you use the cutlets, as opposed to the breast halves, and you can cut down on the baking time if using the cutlets. So glad that everyone has enjoyed this recipe, my best friend shared this recipe w/ me several years ago, and it has been a favorite around our dinner table!!!! Doreen