Ingredients:
1/2 cup butter ( divided)
1/2 cup onions ( minced)
8 large mushrooms ( sliced med thin)
2 garlic cloves ( minced)
2 tablespoons all-purpose flour
1/2 cup chicken stock
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 cup white wine
1 1/2 cups monterey jack cheese ( shredded)
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
8 boneless skinless chicken breasts
1/8 teaspoon hot pepper flakes (optional)
Directions:
Preheat oven to 300 degrees. Lightly grease a medium baking dish.
Melt 1/4 cup butter in medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes.
Stir in 2 tablespoons flour; saute a few minutes more. Stir in stock, celery salt, white pepper and white wine.
Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes.
Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture and stir until melted; set aside.
In a shallow bowl mix flour, salt & pepper.
Dredge chicken in flour mixture to coat.
(Make sure chicken is dry–I put between paper towels).
Melt 1/4 cup butter in a large skillet (cast iron is good). Have butter very hot–you just want to slightly brown (DO NOT OVER COOK).
Arrange chicken in baking dish and cover with sauce.
Top chicken and sauce with remaining 1 cup cheese.
Bake in preheated oven 25 minutes, or until chicken is no longer pink.
I put the pepper flakes in the broth.
Hope you enjoy as much as we did.
Servings: 8
Time preparation: 30 min.
Time total: 55 min.