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Monterey Chicken

40 Min(s)
What You Need
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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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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