posted by Mimi Hiller 08-04-98 3:56 PM
Chicken Monterey
4 (5- to 8-oz.) boneless chicken breasts
2 to 3 Tbsp. butter
Flour to coat chicken
1 Tbsp. shallots
4 Tbsp. tomatoes, diced
1 cup mushrooms, sliced
2 Tbsp. green onions, sliced on an angle in 1" pieces
1 cup Monterey Jack cheese, shredded
1 small avocado, sliced thin into 12 slices
1/2 cup white wine or brandy
Preheat oven to 350F.
Dredge chicken in flour and shake off excess. Set aside.
Heat a 10" oven-proof frying pan over medium-high heat for about a minute, then add 2 Tbsp. butter. Melt butter,
shaking pan, as necessary, taking care not to let the butter burn.
Add chicken breasts to pan and sauté, about 5 minutes on each side. Transfer the chicken to a sprayed roasting
pan and place in the preheated oven.
Sauté shallots, mushrooms and tomatoes in the same frying pan that was used for the chicken.
Deglaze with white wine or brandy. Add green onions. Reduce the liquid by half.
Top each chicken breast with 1/4 cup cheese, pour sauce over, and garnish with avocado slices.