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Richard's Chicken Breasts

Richard's Chicken Breasts

CINDER

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

CHEEREEO
105

CHEEREEO

2/8/2004

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.

NEWFIE10
57

NEWFIE10

1/11/2004

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.

TLEISLE
50

TLEISLE

1/3/2004

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!!

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