Chicken Breast Monterey

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Pat the chicken breasts dry with a paper towel and season both sides with salt and black pepper.

   Ongeveer 2 min

   Tip van de kok: Drying the chicken helps it brown better in the pan.

2. 2

   Spread the all-purpose flour on a plate and dredge each chicken breast, coating it lightly and shaking off any excess.

   Ongeveer 3 min

3. 3

   Melt the butter in a large skillet with a lid over medium-high heat.

   Ongeveer 2 min

4. 4

   Carefully place the floured chicken in the hot skillet and cook for about 5 minutes per side until golden brown.

   Ongeveer 10 min

   Tip van de kok: Don't overcrowd the pan; cook in batches if necessary.

5. 5

   Reduce the heat to low and pour the cooking sherry into the skillet around the chicken.

   Ongeveer 1 min

   Tip van de kok: Use a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.

6. 6

   Add the sliced yellow onion, mushrooms, and green bell pepper to the skillet, arranging them around the chicken.

   Ongeveer 2 min

7. 7

   Cover the skillet and allow the chicken to simmer for 40 minutes, or until it is tender and cooked through.

   Ongeveer 40 min

   Tip van de kok: Check the chicken's internal temperature with a thermometer; it should read 74°C (165°F).

8. 8

   Turn off the heat and top each chicken breast with a slice of Monterey Jack cheese.

   Ongeveer 1 min

9. 9

   Cover the skillet again and let it stand for about 5 minutes to allow the cheese to melt completely from the residual heat.

   Ongeveer 5 min