Chicken Monterey

Chicken Monterey


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


1 h 25 m servings 399 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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  • Prep

  • Cook

  • Ready In

  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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  1. 248 Ratings


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 o...

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 m...

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,...

This one is fantastic. My changes: no onions (yuck), used half pkg sliced mushrooms, only used 6 Tbsp butter, only used a sprinkle of salt and pepper (no fancy stuff), used more chicken broth in...

I'm going to have to give this another shot, because I wasn't too impressed with it. The celery salt was very distinctive (and since I love it in bloody mary's I thought it would be good here a...

Wow, what a great recipe...the only thing I'd change would maybe be to make more of the sauce and add more white wine to thin it out a little. But wow, one of the best chicken recipes I have fo...

This would have been awesome EXCEPT it was much too salty. I will make this again but use less chicken stock, no salt (celery or otherwise) and maybe add some water so the sauce is not so thick....

This recipe is the best chicken dish I've found on this site! Wonderful tasting sauce, moist and tender chicken. Yummmmmy!! I printed the recipe as is, but only used 4 ch. breasts (in essence...

Good recipe. Made only 4 breasts instead of 8. Cut waaaay back on the butter (sauteed mushrooms & onions in chicken broth) & cheese; also added frozen spinach. Instead of frying floured breas...