Richard's Chicken Breasts
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
56
Spice
65
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Poultry Seasoning1 tbsp
Butter1 tbsp
Olive Oil1 cup
Marsala Wine1 cup
Onion (chopped)1 tsp
Dried RosemaryDirections:
1
Season flour with poultry seasoning
2
Dredge the chicken breasts in the seasoned flour
3
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
4
Remove the chicken and set aside (keep warm
5
) Deglaze pan with Marsala wine (deglazing is swirling or stirring a liquid in a pan to dissolve cooked food particles remaining on the bottom)
6
Add the chopped mushrooms, chopped onions and rosemary
7
Saute for 5 minutes over high heat
8
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
9
Don't touch the lid! Remove from heat and let stand for 10 minutes, until the breasts cook through
10
Check the seasoning and adjust
11
You will have the plumpest, juiciest chicken breasts you can imagine!