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Monterey Chicken

Monterey Chicken

40 Min(s)
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1 serving
Original recipe yields 1 serving
4 chicken breasts, skinned, boned and halved
Salt and pepper
1/2 cup flour
1/2 cup butter, divided
1/2 cup chopped onion
1 clove garlic, minced
8 oz mushrooms, chopped
2 Tbsp flour
1 tsp salt
1/2 tsp white pepper
1/2 cup chicken stock
1/2 cup white wine
1 avocado, mashed
1 1/2 cups grated Monterey Jack cheese, divided
1/4 cup chopped green chilies (optional)
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Let's Make It
1
Place chicken between 2 sheets of waxed paper and pound until about 1/4 to 1/2 inch thick. Sprinkle with salt, pepper and flour. Quickly saute in 1/4 cup butter until golden. Remove to plate.
2
Add remaining 1/4 cup butter to pan and saute onion, garlic, and mushrooms slowly until cooked but not browned. Stir in flour, salt, pepper, chicken stock, and wine. Cook until thickened about 5 minutes. Stir in mashed avocado and 1/2 cup cheese.
3
Arrange chicken breasts in glass baking dish. Top with sauce, remaining cheese, and green chilies, if desired. Bake at 350°F for 10 minutes.
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