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Lemon Chicken Monterey
Recipe by:
chip69
Chicken cooked with fresh garlic in a white wine, lemon and butter sauce with fresh thyme and topped with Monterey Jack cheese.
Ready in 45 mins
Added to favorites by 14 cooks
Ingredients
Serves: 6
- 2 1/2 pounds boneless, chicken breasts, thinly sliced
- 1/4 cup flour
- 2 tablespoons extra-virgin olive oil
- 8 large cloves fresh garlic, minced
- 1 cup dry white wine
- 1 cup chicken stock or chicken broth
- 1/3 cup fresh lemon juice
- 1 teaspoon fresh thyme, chopped fine
- salt and pepper, to taste
- 2 tablespoons butter
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons fresh chopped parsley, to garnish
Preparation method
Prep: 10 mins | Cook: 35 mins1.
Dust chicken strips lightly with flour, shaking off excess. Cook in 1 tablespoon olive oil in large skillet until golden brown on both sides but not completely cooked through, about 10 minutes. Remove to dish and set aside.
2.
In same pan, add 1 tablespoon olive oil and cook garlic just until garlic juices are released, about 1 minute. Deglaze pan with white wine, scraping brown bits from bottom.
3.
Add chicken stock to pan and reduce until sauce thickens, about 10 minutes. Add lemon juice, thyme, salt and pepper to taste.
4.
Add chicken back to pan and simmer for about 5 minutes, until no longer pink in the middle and meat has reached internal temperature of 165 degrees F. If sauce becomes too thick, just add a little more wine and a little more stock.
5.
Coat chicken with sauce and add butter. Simmer on low for 2 minutes.
6.
Sprinkle cheese over the top of each breast. Cover and cook just until cheese melts. Serve garnished with parsley.
Serving Suggestion
Serve with fresh angel hair pasta or basmati rice.
Provided by: Allrecipes
Last updated:
Apr 08 2013
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