Richard's Chicken Breasts

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

servings 492 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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!

Reviews

88
  1. 105 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 onion...

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 t...

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 onion...

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 w...

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 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...

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 degl...

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...

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 ...

The taste was great, but it came out a little tough. I'd use the Easier Chicken Marsala recipe from this site instead, with the addition of the cheese at the end. I got much juicier chicken wi...