Chicken Breast Monterey
Tender chicken breasts are browned and then gently simmered with onions, peppers, and mushrooms in a light sherry sauce. Each piece is finished with a melted slice of Monterey Jack cheese for a simple yet satisfying one-pan meal.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 482 kcal
Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcschicken breast, boneless, skinless, about 150g each
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 0.25 cupall-purpose flour
- 2 tbspbutter, unsalted
- 0.5 cupcooking sherry
- 100 gyellow onion, thinly sliced
- 100 gcremini mushroom, sliced
- 75 ggreen bell pepper, thinly sliced
- 120 gmonterey jack cheese, sliced
Equipment
tongs · plate · knife · cutting board · large skillet with lid
The method
Step by step
- 1
Pat the chicken breasts dry with a paper towel and season both sides with salt and black pepper.
About 2 min
Cook’s note: Drying the chicken helps it brown better in the pan.
- 2
Spread the all-purpose flour on a plate and dredge each chicken breast, coating it lightly and shaking off any excess.
About 3 min
- 3
Melt the butter in a large skillet with a lid over medium-high heat.
About 2 min
- 4
Carefully place the floured chicken in the hot skillet and cook for about 5 minutes per side until golden brown.
About 10 min
Cook’s note: Don't overcrowd the pan; cook in batches if necessary.
- 5
Reduce the heat to low and pour the cooking sherry into the skillet around the chicken.
About 1 min
Cook’s note: Use a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
- 6
Add the sliced yellow onion, mushrooms, and green bell pepper to the skillet, arranging them around the chicken.
About 2 min
- 7
Cover the skillet and allow the chicken to simmer for 40 minutes, or until it is tender and cooked through.
About 40 min
Cook’s note: Check the chicken's internal temperature with a thermometer; it should read 74°C (165°F).
- 8
Turn off the heat and top each chicken breast with a slice of Monterey Jack cheese.
About 1 min
- 9
Cover the skillet again and let it stand for about 5 minutes to allow the cheese to melt completely from the residual heat.
About 5 min
Per serving
Nutrition
- Calories
- 482.2kcal
- Protein
- 56.1g
- Carbs
- 12.1g
- Fat
- 20.6g
- Fibre
- 1.4g
- Sugar
- 3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a covered skillet over low heat or in the microwave until warmed through.
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