Pechuga Monterey chicken
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 631.6
- Total Fat: 31.8 g
- Cholesterol: 222.7 mg
- Sodium: 631.2 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.0 g
- Protein: 67.2 g
View full nutritional breakdown of Pechuga Monterey chicken calories by ingredient
Introduction
Chicken with a mushroom and cheese sauce! Yummy! Like the Festival's! Chicken with a mushroom and cheese sauce! Yummy! Like the Festival's!Number of Servings: 8
Ingredients
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1/2 cup butter
1/2 cup onion, chopped
8 large fresh mushrooms
1 clove garlic
2 Tablespoons flour
1/2 cup chicken stock
1 tsp. celery salt
1/2 tsp. white pepper
1 1/2 cups Monterey Jack Cheese, shredded
1 cup flour
8 chicken breasts, pounded thin
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken 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.
In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.
Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BEEEZY.
Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken 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.
In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.
Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BEEEZY.