Shelly's Recipe

MONTEREY CHICKEN

Category: Chicken

4 chicken breasts, skinned, boned, halved
Salt and pepper
1/2 cup flour
1/2 cup butter, divided
1/2 cup chopped onion
1 garlic clove, minced
8 oz chopped mushrooms
2 tbsp flour
1 tsp salt
1/2 tsp white pepper
1/2 cup chicken stock and white wine
1 avocado, mashed
1 1/2 cups grated Monterey Jack, divided
1/4 cup chopped green chilies

Place chicken between 2 sheets of waxed paper and lb 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 and 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 avocados and 1/2 cup cheese. Arrange chicken breasts in glass baking dish. Top with sauce, remaining cheese and green chilies if desired. Bake at 350 for 10 minutes. Serves 8