4 lg. whole chicken breasts, skinned, boned & halved
Salt & pepper
Flour
1/2 c. butter
1/2 c. chopped onion (may omit)
1 garlic clove, minced
8 lg. mushrooms, chopped
2 tbsp. flour
1 tsp. celery salt
1/2 tsp. white pepper
1/2 c. chicken stock
1/2 c. white wine
1 avocado, mashed (I've omitted this)
1 1/2 c. grated Monterey Jack cheese

Place chicken breasts between 2 sheets of waxed paper and pound them until thin. Lightly sprinkle with salt and pepper and dust with flour. Melt 1/4 cup butter in a skillet and quickly saute breasts a few at a time until golden. Remove to separate plate and set aside.

Preheat oven to 350 degrees. Melt remaining 1/4 cup butter in same skillet and saute onion, garlic and mushrooms until vegetables are cooked, but not brown. Stir in flour, celery salt, pepper, chicken stock and wine. Cook over low heat until thickened (4 to 5 minutes). Stir in mashed avocado and 1/2 cup grated cheese, blending well.

Arrange breasts in 3 quart dish or individual ramekins. Spoon avocado mixture on each breast and top with remaining cheese. Bake 10 to 15 minutes until chicken is cooked and cheese is melted. This is rich and yummy! 4 to 8 servings.