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Richard's Chicken Breasts

SUBMITTED 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!)"

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.)
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.
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!

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REVIEWS

Reviewed on Feb. 8, 2004 by CHEEREEO

This is really delicious and his cooking process does make very tender meat. The only thing... MORE

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

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

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

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

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

Reviewed on May 17, 2005 by MOUSE221

I have made this several times and just LOVE it! MORE

Reviewed on Sep. 10, 2004 by Christine

This recipe is outstanding!! The method by which it's cooked is what makes it SO delicious! ... MORE

Reviewed on Mar. 18, 2004 by MMIIKK8

Fabulous-its the easiest and moistest ever-i was amazed at how simple and delish--i have added... MORE

Reviewed on Jan. 11, 2004 by FLOWERNAT

My family really enjoyed this recipe! I also added extra mushrooms, used shallots instead of... MORE

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