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4 servings 4 skinless and boneless chicken breast halves 1/4 cup plus 1 tablespoon flour, divided Salt and pepper to taste 1 1/2 to 2 tablespoons vegetable oil 1 tablespoon butter 1/4 cup chopped onion 1 clove garlic, minced 4 ounces mushrooms, chopped 1/4 teaspoon salt 1/4 teaspoon ground black

Chicken Monterey 1/4 c. flour 1 (1 1/4 oz.) env. taco seasoning mix 16 chicken thighs (4 lbs.) 1/4 c. butter 1 c. crushed tortilla chips 2 tbsp. finely chopped onions 1 tbsp. oil 2 tbsp. flour 1/4 tsp salt 1 (13 oz.) can evaporated milk 1/4 tsp. Tabasco 1 c. shredded Jack cheese (4 oz.) 1/4 c.

"Classic Monterey Chicken with sauteed onions, peppers and mushrooms. It's worth the extra time!!"

"This is a delicious entree - easy to make and elegant enough for a dinner party!!!"

4 chicken breast, skinned, boned and halved salt and pepper to taste 1/2 cup flour 1/2 cup butter, divided 1/2 cup onion, chopped 1 garlic clove, minced 1 (8oz) mushrooms, chopped 2 tbs. flour 1 tsp. salt 1/2 tsp. white pepper 1/2 cup chicken stock 1/2 cup white wine 1 avocado, mashed 1-1/2 cups

1. Stir together banana, orange juice concentrate, soy sauce, ginger and oil in a shallow baking dish. 2. Dry chicken with paper towel; dip in banana mixture. 3. Arrange chicken, skin-side up, in a single layer in an oblong glass 3-quart 13x9x2-inch baking dish; spoon leftover banana
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How to Make Monterey Chicken