Richard's Chicken Breasts Recipe
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Richard's Chicken Breasts

By: CINDER  
"These are the plumpest, juiciest chicken breasts you ever ate. You can change the recipe by changing the sauces (for example, add fruit jams or jellies, add hot peppers, everything I like goes well with this recipe!)"

Rating: This weblink has been rated 51 times with an average star rating of 4.5 Read Reviews (45)

Rate/Review | 3,112 people have saved this

What to Drink?

Wine Sangiovese
 

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 8 skinless, boneless chicken breast halves
  • 1/2 cup all-purpose flour
  • 1 teaspoon poultry seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 cup Marsala wine
  • 1 cup chopped portobello mushrooms
  • 1 cup chopped onion
  • 1 teaspoon dried rosemary
  • 4 slices mozzarella cheese

Directions

  1. Season flour with poultry seasoning. Dredge the chicken breasts in the seasoned flour. In a medium skillet 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 particles 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 skillet, baste with drippings, put cheese on the breasts and cook for another 2 1/2 minutes with the lid on tightly. Don't touch the lid! Remove from heat and let stand for 10 minutes, until the breasts cook through. Check the seasoning and adjust. You will have the plumpest, juiciest chicken breasts you can imagine!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 492 | Total Fat: 13.9g | Cholesterol: 162mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2004 by CHEEREEO 
This is really delicious and his cooking process does make very tender meat. The only thing... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2004 by TLEISLE 
This is one of those recipes you look forward to making again and again! I used lots of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2004 by NEWFIE10 
Plumpest chicken I ever cooked. Was not over whelmed with the taste of the chicken....will add... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2007 by YAZYODA 
I have made this many times and I give this 5 stars with my adjustments. My husband and I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2009 by naples34102 
Richard, Richard, Richard, what a fine job you've done with these chicken breasts! I only... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2004 by TchrJrHi 
This was good but something was missing. It looked great. There wasn't a lot of drippings to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2008 by THEDISH 
I used thick chicken breast, will fillet and flatten next time. I used garlic and would also... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2006 by Jessi C. 
The taste was great, but it came out a little tough. I'd use the Easier Chicken Marsala... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2008 by patti 
excellent , i used large portobello mushrooms, doubled the wine and added partially cooked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2005 by MOUSE221 
I have made this several times and just LOVE it! MORE

 
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