About this recipe:A really delicious baked chicken dish. Chicken breasts, white wine, garlic, onion, mushrooms and Monterey Jack cheese are baked till bubbly. You can find Monterey Jack cheese in larger supermarkets, but feel free to sub Cheddar if you can't find it.
110g butter, divided
1 onion, chopped
8 large mushrooms, chopped
1 clove garlic, minced
2 tablespoons plain flour
125ml chicken stock
1 teaspoon celery salt
1/2 teaspoon white pepper
125ml white wine
170g grated Monterey Jack cheese
125g plain flour
salt and pepper to taste
8 skinless chicken breast fillets - pounded thin
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Preheat oven to 150 C / Gas 2. Lightly grease a medium baking dish.
Melt 1/2 of the butter in a medium frying pan 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 1/3 of the cheese into the thickened sauce mixture, and stir until melted.
In a shallow medium bowl, mix 125g flour with salt and pepper. Dredge chicken breast fillets in the flour mixture to coat. Melt remaining butter in a large frying pan 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 fillets with remaining cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.