Richard's juicy chicken breasts

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    Richard's juicy chicken breasts

    Richard's juicy chicken breasts

    (119)
    35min


    104 people made this

    About this recipe: 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!

    Ingredients
    Serves: 4 

    • 60g plain flour
    • 1 teaspoon poultry seasoning
    • 8 skinless, boneless chicken breast fillets
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 4 tablespoons Marsala wine
    • 100g chopped portobello mushrooms
    • 75g chopped onion
    • 1 teaspoon dried rosemary
    • 4 slices mozzarella cheese

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Season flour with poultry seasoning. Dredge the chicken breasts in the seasoned flour. In a medium frying pan over medium-high heat, fry the chicken in the oil for about 5 minutes each side, depending on the thickness. Remove the chicken and set aside (keep warm.)
    2. Deglaze pan with Marsala wine (deglazing is swirling or stirring a liquid in a pan to dissolve cooked food bits remaining on the bottom). Add the chopped mushrooms, chopped onions and rosemary. Saute for 5 minutes over high heat.
    3. Return the chicken breasts to the frying pan, baste with pan juices, place cheese on the breasts and cook for another 2 1/2 minutes with the lid on tightly. Don't lift the lid! Remove from heat and let stand for 10 minutes, until the breasts cook through. Check the seasoning and adjust. The result is the plumpest, juiciest chicken breasts you can imagine!
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    Reviews & ratings
    Average global rating:
    (119)

    Reviews in English (119)

    by
    116

    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)

    by
    60

    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)

    by
    51

    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)

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