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!)
8 skinless, boneless chicken breast halves
1/2 cup (65g) plain flour
1 teaspoon chicken seasoning
1 tablespoon (20ml) olive oil
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
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
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.)
Deglaze pan with Marsala wine Add the chopped mushrooms, chopped onions and rosemary. Saute for 5 minutes over high heat.
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!
You can substitute any red wine for the Marsala
Deglazing is swirling or stirring a liquid in a pan to dissolve cooked food particles remaining on the bottom.