Richard's Chicken Breasts Recipe -
Richard's Chicken Breasts Recipe

Richard's Chicken Breasts

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"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Season flour with poultry seasoning. Dredge the chicken breasts in the seasoned flour. Melt the butter with the oil in a medium skillet over medium-high heat, fry the chicken in the hot butter mixture 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!
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2004

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.

Most Helpful Critical Review
Jan 11, 2004

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.

Jan 03, 2004

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!!

Jun 01, 2009

Richard, Richard, Richard, what a fine job you've done with these chicken breasts! I only eyeballed ingredients (that's the fun of cooking), using fresh rosemary and adding fresh, minced garlic. I opted out of the mozzarella cheese which suited our tastes better. The sauce is velvety and smooth and the chicken so tender you can cut it with your fork. Love the subtle addition of the poulty seasoning in the flour and the chopped onion/mushroom (and garlic) mixture and marsala all contribute great flavor. Quick and easy preparation, beautiful presentation and just plain delicious!

Jan 04, 2007

I have made this many times and I give this 5 stars with my adjustments. My husband and I like lots of sauce. I use 3 cups of chopped portabella mushrooms, 2 1/2 cups chopped onion and about 1 1/4 cups marsala wine. I also used 2 very large boneless breasts which I pounded thinner and cut into 6 pieces. I served it with rice and a green salad. It is delicious.

Jan 31, 2011

I made this for dinner tonight. It was incredibly good. I made one small change in the order things were cooked. I saute'd the onions and mushrooms (in butter/olive oil/salt) first. Then I deglazed the pan and added the chicken and rosemary. It was wonderful. I added a little salt to the flour mix as suggested and was not disappointed with the taste. I only wish I had made more! I bet this would make a wonderful "leftover lunch"!

May 17, 2012

A stand-out recipe! I have to admit to changing the procedure just a bit, in that I cooked the onions immediately after frying the chicken breasts (removed them from the pan first) then deglazed with Marsala after everything had been fried off. Since my husband is always looking for sauce, after the deglaze and reducing the wine by half, I added 1 cup of chicken broth into which I had whisked 2 Tb flour, in order to give a light liaison to the sauce. Brought everything to a simmer for about 5 minutes in order to cook off the flour, then added the breasts back, topped with the cheese and proceeded as indicated in the recipe. The chicken was tender and succulent. Awesome, simple recipe. Thank you for posting it! Edited to add: Have made this several times, using different wines and cheeses. I've used dry sherry, Madeira, dark rum. All were fabulous. Have subbed Brie or Jarlsberg for the mozzarella. Delicious! Adding 1/2 Tb tomato paste lends a lovely blush. This recipe is easy to tailor to what you have on hand or what you like.

May 19, 2008

I used thick chicken breast, will fillet and flatten next time. I used garlic and would also try shallot next time and increased the amount of seasoning in the breading. Even my chicken-hating husband liked it. Will use this recipe again.:)


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  • Calories
  • 492 kcal
  • 25%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 64 g
  • 128%
  • Sodium
  • 352 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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