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.
Very tasty but a bit salty. Should have reduced the amount of celery salt as I made the meal for only three people. Will make again though. - 18 Sep 2013
This is an elegant and incredible recipe, the name "Chicken Monterey" does not do it justice. You have to make it right, if you don't follow the recipe don't complain. This is a classic french mushroom sauce and the flavors combine to make you nearly weep. I made this for a party I threw and didn't even try it till after the party because I had been cooking all day. When I popped a bite into my mouth I made noises that were, well, inappropriate. When you brown the chicken, do it in hot, almost browned butter to acheive the browning without overcooking the chicken. I think that may be where some people are complaining, they destroy the chicken before they ever put it in the oven. The sauce needs to be made exactly according to the directions. I will cherish this recipe in my files forever. -Oh yeah, I am going to try adding some diced green chiles next time, but only because I have followed the directions once already. - 25 Apr 2005 (Review from Allrecipes US | Canada)
Fortunately, my husband and I raised our children to at least "try" everything that's on their plates. To our delight they've developed very mature palates and I knew that this recipe,with all of the wonderful mushrooms would be an instant hit. Although I only made four chicken cutlets I kept the sauce amount the same and used about 4 ozs. of cheese. I didn't have any white wine on hand, however, I used a good hardy beer instead. If you're not a salt person, leave out the celery salt; it won't make a difference. This dish was delicious! - 24 Sep 2001 (Review from Allrecipes US | Canada)