Chicken Monterey

Makes 8 servings

ingredients

4 whole chicken breasts, split, boned and skinned
1 tablespoon all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter or margarine
1/2 cup chopped onion
8 large mushrooms, sliced
1 clove garlic, minced
2 tbsp. all purpose flour
1 tsp. celery salt
1/2 tsp. white pepper
1/2 cup chicken broth
1/2 cup Chablis or other dry white wine
1 1/2 cups (6 oz.) shredded Monterey Jack Cheese

directions

Place each chicken breast half on a sheet of waxed paper; flatten to 1/4 inch thickness, using a meat mallett or rolling pin. Sprinkle chicken with 1 tbsp. flour, salt and pepper. Lightly brown chicken in butter in a large skillet over low heat. Place chicken in a 13 x 9 x 2 inch baking dish, reserving pan drippings in skillet. Add onion, mushrooms and garlic to pan drippings; saute until tender but not brown. Stir in next 5 ingredients; cook over low heat 5 minutes. Stir in avocado* and 1/2 cup cheese. Spoon cheese mixture over chicken top with remaining cheese. Cover and bake at 350°for 15 minutes.