Chicken Monterey - cooking recipe

Ingredients

1/2 cup butter (divided)
1/2 cup onion (minced)
8 large mushrooms (sliced med thin)
2 garlic cloves (minced)
2 tablespoons all-purpose flour
1/2 cup chicken stock
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 cup white wine
1 1/2 cups monterey jack cheese (shredded)
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
8 boneless skinless chicken breasts
1/8 teaspoon hot pepper flakes (optional)

Preparation

Preheat oven to 300 degrees. Lightly grease a medium baking dish.
Melt 1/4 cup butter in medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes.
Stir in 2 tablespoons flour; saute a few minutes more. Stir in 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 1/2 cup Monterey Jack cheese into the thickened sauce mixture and stir until melted; set aside.
In a shallow bowl mix flour, salt & pepper.
Dredge chicken in flour mixture to coat.
(Make sure chicken is dry--I put between paper towels).
Melt 1/4 cup butter in a large skillet (cast iron is good). Have butter very hot--you just want to slightly brown (DO NOT OVER COOK).
Arrange chicken in baking dish and cover with sauce.
Top chicken and sauce with remaining 1 cup cheese.
Bake in preheated oven 25 minutes, or until chicken is no longer pink.
I put the pepper flakes in the broth.
Hope you enjoy as much as we did.