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MontereyChicken




Source of Recipe


seattletimes


List of Ingredients




4 skinless and boneless chicken breast halves
- ¼ cup plus 1 tablespoon flour, divided
- Salt and pepper to taste
- 1½ to 2 tablespoons vegetable oil
- 1 tablespoon butter
- ¼ cup chopped onion
- 1 clove garlic, minced
- 4 ounces mushrooms, chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup chicken broth
- ¼ cup white wine
- ½ avocado, peeled and mashed
- ¾ cup grated Monterey Jack cheese, divided
- 2 tablespoons chopped canned green chilies



Recipe



1. Place chicken between two sheets of plastic wrap and pound until about ½-inch thick. Season ¼ cup flour with salt and pepper. Dredge chicken in the mixture.


2. Heat a large, heavy skillet over medium-high heat. In batches, quickly sauté chicken breasts in oil until golden and almost done. Remove to plate and set aside while making sauce.


3. Add butter to pan and sauté onion, garlic and mushrooms slowly until cooked but not browned. Stir in 1 tablespoon flour, salt and pepper; cook 1 minute. Add chicken broth and wine. Cook slowly until thickened, about 5 minutes.


4. Stir in mashed avocado and ¼ cup of the cheese. Arrange chicken breasts in a glass baking dish. Top with the sauce, remaining cheese and green chilies. Bake in a preheated 350-degree oven for 10 minutes or until chicken is cooked through.