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MontereyChicken




Source of Recipe


seattletimes


List of Ingredients




4 skinless and boneless chicken breast halves
- � cup plus 1 tablespoon flour, divided
- Salt and pepper to taste
- 1� to 2 tablespoons vegetable oil
- 1 tablespoon butter
- � cup chopped onion
- 1 clove garlic, minced
- 4 ounces mushrooms, chopped
- � teaspoon salt
- � teaspoon ground black pepper
- � cup chicken broth
- � cup white wine
- � avocado, peeled and mashed
- � 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 �-inch thick. Season � cup flour with salt and pepper. Dredge chicken in the mixture.


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


3. Add butter to pan and saut� 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 � 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.