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Chicken Monterey

6 pounded skinless boneless chicken breast halves
1/2 chopped onion
8 big chopped mushrooms
1 teaspoon celery salt
1/2 cup chicken broth
1 mashed avocado
flour
1/2 cup butter
1 clove minced garlic
2 tablespoons flour
1/2 cup white wine
1 1/2 cups grated Monterey Jack cheese

Shake chicken with flour to coat; fry quickly in butter until
golden. Remove. Saute onion, garlic, and mushrooms until tender.
Add 2 Tbsp flour, celery salt, 1/2 tsp. pepper, chicken broth and
wine. Cook, stirring, 4-5 minutes, until thickened. Stir in mashed
avocado and 1/2 cup cheese, stirring until blended. Arrange chicken
in 3-quart casserole; top with sauce and sprinkle with remaining
cheese. Bake at 350F 10-15 minutes.

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