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!)
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.
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)
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)
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)