This chicken breast recipe results in the plumpest, juiciest chicken breasts you are ever likely to eat. You can change the recipe by changing the sauce (for example, add fruit preserves, add hot chillies, etc.). Get creative!
This is really delicious and his cooking process does make very tender meat. The only thing different I did was add the mushrooms and onions and rosemary BEFORE you deglaze the pan. By doing this, you are able to get a nice carmelization. (I also only cut the mushrooms in half cuz I used regular mushrooms and prefer larger pieces). Also, as Richard states, it definitely needed salt. Next time, I will add the salt with the rosemary. - 17 Oct 2002 (Review from Allrecipes US | Canada)
Plumpest chicken I ever cooked. Was not over whelmed with the taste of the chicken....will add more spice next time. I partially cooked a bag of baby spinach and added to the mushrooms and onions a minute before they were done. The spinach was awesome and still retained the green taste. All in all a great chicken recipe. - 16 Dec 2003 (Review from Allrecipes US | Canada)
This is one of those recipes you look forward to making again and again! I used lots of mushrooms b/c I love them, and it was great! I recommend this recipe if you're having the boss and his wife (or her husband) over -- it's just that GOOD!! - 03 Oct 2002 (Review from Allrecipes US | Canada)