4 lg. chicken breasts, skinned, boned, flour, salt and pepper
1/2 c. butter
1/2 c. chopped onion
1 tsp. crushed garlic (I use 2)
8 lg. mushrooms, chopped (lg. can of bits and pieces, chopped)
2 tbsp. flour
1 tsp. celery salt
1/2 tsp. white pepper
1/2 c. chicken broth
1/2 c. white wine
1 avocado, mashed (opt.)
1 1/2 c. grated Monterey Jack cheese

I eliminate the wine and use all chicken broth. Sprinkle breasts with salt and pepper and dust with flour. Melt 1/4 cup butter in a 10 to 12 inch skillet and quickly saute breasts until golden brown. Remove to separate plate and set aside.

Preheat oven to 350 degrees. Melt 1/4 cup butter in same skillet and saute onion, garlic and mushroom slowly until cooked but not brown. Stir in flour, celery salt and pepper and chicken broth and wine. Cook over low heat until thickened about 5 minutes. Stir in mashed avocado and 1/2 cup cheese. Arrange chicken in baking dish. Spoon mixture over breasts and top with remaining cheese. Bake 20 to 30 minutes until chicken is cooked and cheese melted. (May need to add more broth - keep mixture moist.)