Juicy Chicken Breasts with Mozzarella

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    Juicy Chicken Breasts with Mozzarella

    Juicy Chicken Breasts with Mozzarella

    (119)
    25min


    103 people made this

    These are the plumpest, juiciest chicken breasts you've ever eaten. You can change the recipe by changing the sauces (for example add fruit jams, add chillies, everything I like goes well with this recipe!)

    Ingredients
    Serves: 4 

    • 8 skinless, boneless chicken breast halves
    • 1/2 cup (65g) plain flour
    • 1 teaspoon chicken seasoning
    • 1 tablespoon (20ml) olive oil
    • 20g butter
    • 1/4 cup (65ml) Marsala wine
    • 1 cup (140g) chopped portobello mushrooms
    • 1 cup (140g) chopped onion
    • 1 teaspoon dried rosemary
    • 4 slices mozzarella cheese

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Season flour with chicken seasoning. Coat the chicken breasts in the seasoned flour. In a medium frypan 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.)
    2. Deglaze pan with Marsala wine Add the chopped mushrooms, chopped onions and rosemary. Saute for 5 minutes over high heat.
    3. Return the chicken breasts to the frypan, 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!

    Marsala wine

    You can substitute any red wine for the Marsala

    Deglazing

    Deglazing is swirling or stirring a liquid in a pan to dissolve cooked food particles remaining on the bottom.

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    Reviews and Ratings
    Global Ratings:
    (119)

    Reviews in English (119)

    by
    116

    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.  -  17 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    60

    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.  -  16 Dec 2003  (Review from Allrecipes USA and Canada)

    by
    51

    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!!  -  03 Oct 2002  (Review from Allrecipes USA and Canada)

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