Richard's Chicken Breasts Recipe

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Richard's Chicken Breasts
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Ingredients:

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 662.65 Kcal (2774 kJ)
Calories from fat 186.9 Kcal
% Daily Value*
Total Fat 20.77g 32%
Cholesterol 286.11mg 95%
Sodium 1720.5mg 72%
Potassium 1412.44mg 30%
Total Carbs 22.87g 8%
Sugars 2.79g 11%
Dietary Fiber 2.03g 8%
Protein 97.63g 195%
Vitamin C 3mg 5%
Iron 42.4mg 235%
Calcium 45.9mg 5%
Amount Per 100 g
Calories 106.11 Kcal (444 kJ)
Calories from fat 29.93 Kcal
% Daily Value*
Total Fat 3.33g 32%
Cholesterol 45.82mg 95%
Sodium 275.51mg 72%
Potassium 226.18mg 30%
Total Carbs 3.66g 8%
Sugars 0.45g 11%
Dietary Fiber 0.33g 8%
Protein 15.63g 195%
Vitamin C 0.5mg 5%
Iron 6.8mg 235%
Calcium 7.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.6
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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