Monterey Chicken

• 4 chicken breasts
• salt, pepper and flour
• 1/2 c. butter or margarine
• 1/2 c. chopped onion
• 1 garlic clove, minced
• 8 mushrooms, chopped
• 2 Tbsp. flour
• 1 tsp. celery powder
• 1/2 tsp. white pepper
• 1/2 c. chicken stock
• 1/2 c. white wine
• 1 1/2 c. Monterey Jack cheese, grated

1. Place chicken breasts between two sheets of waxed paper and pound until thin.
2. Lightly sprinkle with salt, pepper and flour. Melt 1/4 cup butter in a skillet and quickly saute breasts until golden.
3. Remove and set aside.
4. Preheat oven to 350u0b0.
5. Melt remaining butter in same skillet and saute onion, garlic and mushrooms slowly until vegetables are cooked, but not brown.
6. Stir in flour, celery powder, chicken stock and wine.
7. Cook over low heat, about 4 to 5 minutes.
8. Stir in 1/2 of cheese, blending well. Arrange breasts and spoon mixture on top.
9. Top with remaining cheese.
10. Bake 10 to 15 minutes.

chicken breasts, salt, butter, onion, garlic, mushrooms, flour, celery powder, white pepper, chicken stock, white wine, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=980202 (may not work)