Chicken Monterey

Excellent recipe! Have made it many times in the past and everyone loves it! Always serve with asparagus and butter-whipped sweet potatoes. And I’m a guy, but find it east and fun to make! Just a slight change to the recipe though. I start with a full glass of white wine… just enough which is called for in the recipe but most of which is added to the chef!

I read the top comment for encouragement and followed the recipe. Wow! This turned out delicious. It’s more complex than my son would eat buts he’s always picky.

It was delicious and easy to make.

Excellent dish, I added extra wine.

This gets five stars because the preparation instructions were well written, allowing me to make a number of ingredient changes. I used red onion, canned mushrooms, and beer. It turned out to be a fantastic meal.

Made it without the wine b/c I didn’t have any – added a bit of cream at the end. Yummy yummy yummy!!

This was so delicious!!! I wish I was rating it 100% on the original recipe as I hate it when people change things and then rate but, that being said, I didn’t have white wine or chicken stock. So I used 1 cup of chicken broth instead of the half cup of white wine and half cup of chicken stock. As far as mushrooms go I used baby portobello as the flavor on those is amazing. I used 4 chicken breast halves as that’s how many I was serving and kept the sauce amount as listed since I saw some previous reviews stating the sauce wasn’t enough and that amount of sauce was just enough to cover the 4 half breasts. I also followed another reviewer’s recommendation and lightly browned the butter in a cast iron skillet before adding the chicken. This allowed quick colorization without having to cook the chicken too long on the stovetop so that when I baked it the chicken did not come out over cooked at the 25 minute mark. I followed all directions and cooking times as listed and found this to be even tastier than going to a restaurant! I feel like I haven’t cooked a chicken dish this yummy in a long time. I would even save just the sauce portion of this to use as a super tasty mushroom gravy for other dishes. I think serving this alongside some buttered egg noodles would be really good. I will definitely be making this again for sure.

Fantastic and pretty easy to make even for me! I’m usually a 5 ingredient or less cook. My family loved it and it was perfect for 4 people although my husband and my boys were hoping for leftovers. Tasted delicious even though I was missing the white pepper. I did take time to pound the chicken thin and cut the oven time down by 5 minutes. This will become a staple in our house.

This recipe is so delicious. It was even great left over. Will definitely make it again..

I made this recipe, but I eliminated the celery salt. I also added twice the amount of wine that it called for. The sauce definitely has to be thinned out a little bit. But, it was one of the best dishes I’ve ever made.

A real treat. The second time I made this I followed advice of other reviews and made a few ” tweaks” to the recipe. (Yes, I know about those of you who scold folks who rate a recipe based on their personal changes. I rated this a 5 star as written, and now want to make my personal recommendations for changes. I always enjoy – and learn from – others who take the time to write their personal hints and tricks to improve a recipe.). My changes: 1. used the amount of butter as written and did not think it was too much. 2. doubled amount of wine. 3. Skip the part where you coat the chicken with flour. This is not necessary and makes for shorter prep time. Just brown the chicken breasts in butter. 4. Omit celery salt. 5. use 2-3 cloves of garlic. 6. Did not pound to flatten chicken breasts. Just used thick, plump pieces and they cooked beautifully. Husband loved this recipe. Served with wild rice. Thanks! Will make again soon.

Love this recipe- I always make it when I’ve got time for something other then sloppy joes or turkey burgers. It definitely has a prep time, but your patience will be rewarded with a tasty dish fit for guests! I’m finding it odd that some people are complaining about the cheese in the recipe- when it’s sort of the biggest deal to it, lol. I don’t change anything except the white pepper (which I don’t have)- and it turns out great- I serve it with some wild rice and steamed kale and it’s great!

My DH loved this chicken recipe. I took some of the advice of others and left out the celery salt, cut back on the butter to make the sauce (used a little olive oil instead–still tasted GREAT), and I used a half a cup of monterey jack cheese in the sauce and didn’t feel that it needed more. I also used three cloves of garlic, and didn’t have any white wine on hand, so I used cooking sherry. I used 2 chicken breasts and cut them in half to speed up the cooking process and used the sauce amount in the recipe and it was just enough–so if your making 8 breasts, you may want to make more sauce. I also browned them in the butter once it was brown–kept them moist and golden brown–yum. My DH said this was awesome and wants this more often. Next time I will increase the sauce and serve this over wide noodles! Yum….thank you Doreen for sharing!

My husband & I loved it…………The only change I made, was to make additional sauce. That is, possibly I made it too thick. But I just added more stock and wine, as it cooked, till it reached the consistency and amount I felt was right. My husbands compliments of the dish kept coming after every bite! Thanks for sharing!!!

Very good cut chicken breast in 1/2. Used vermouth instead of white wine. Very tasty.

This was so good! I followed the directions -except I used only chicken broth( my kids hate when I use wine in recipes). The chicken was tender, sauce was amazing. My 16 year old daughter said it was the best chicken she’s ever had..she even stopped talking to eat dinner! I served it with oven roasted potatoes and sauteed green beans.

Best chicken dish I ever had! Didn’t have celery salt or white pepper. Added a little lemon-pepper and crushed red pepper to the sauce for a little spice.

My husband does not ‘do’ mushrooms – so I did not use -I only cooked for two breasts the first time – I can see why many suggested doubling the sauce if serving for eight. The sauce is very good, however I added maybe a half a cup of milk to the sauce after adding the cheese, what I’d made turned out a bit heavy and more chicken stock would have made it too salty (I used a bullion cube for stock with the ½ cup water it was strong) I did not have any white wine on hand – but boy I will add wine the next time making this (next weekend!) I breaded the chicken with bread crumbs – but next time will use flour, as baking the breasts in the sauce – crisp of bread crumbs is neutralized. I look forward to using mushrooms when having family enough over to make more than one main dish!

We loved This! Adding to rotation 😉 Thanks!

I would cut out some Monterey and use a little white Mexican cheese dip instead. All my guests were adding this on top of their chicken. Of course my family loves cheese dip!

I had to make a few changes for what I had on hand. I used boneless chicken thigh pieces. I didn’t dredge them in flour I just browned them in some olive oil and garlic seasoned them with a little salt pepper. Put them in the oven with some colby cheese on top. I then made the sauce following the directions except adding more chicken stock and omitting the wine. I served the sauce over mashed potatoes. It was absolutely wonderful. Will be adding this into my rotation.