Richard's juicy chicken breasts

    Richard's juicy chicken breasts


    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!

    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

    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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