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Chicken Monterey




Source of Recipe


From The Best of Bon Appetit 1979.


List of Ingredients




4 large whole chicken breasts, split
Salt and pepper
Flour
1/2 cup butter or margarine
1/2 cup chopped onion
1 clove garlic minced
8 large mushrooms, chopped (I slice them)
2 Tblsp. flour
1 tsp. celery salt
1/2 tsp. white pepper
1/2 cup chicken stock
1/2 cup white wine (or chicken stock)
1 or 2 avocados, mashed
1-1/2 cups Monterey Jack cheese, grated


Recipe



Place chicken breast between two sheets of waxed paper and pound them until thin. Lightly sprinkle with salt and pepper and dust with flour. Melt 1/4 cup butter in a 10-to-12-inch skillet and quickly sauté chicken breasts a few at a time until golden. Remove and set aside.

Preheat oven to 350º. Melt remaining butter in same skillet and sauté onion, garlic, and mushrooms until vegetables are cooked but not brown. Stir in flour, celery salt, pepper, chicken stock, and wine. Cook until thickened, 4 or 5 minutes. Stir in mashed avocado and 1/2 cup cheese, blending well. Adjust seasoning to taste.

Arrange breasts in a 3-quart baking dish or in individual ramekins. (I use an 11x15 baking dish) Spoon avocado on each breast and top with remaining cheese. Bake 15 minutes until cheese is melted and chicken cooked. Serves 8.