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Secrets of Perfectly Moist Chicken Breast Recipes

It is sometimes challenging to keep boneless chicken recipes moist. Either the breasts meat comes out dry or they are certainly not cooked properly.

Vegetarian recipes

You need to be careful when making a chicken breast recipe which relates to everything from easy chicken enchiladas to chicken stew. In order to be safe to eat but a lot of people overcook the chicken and dried out chicken is not enjoyable to eat, chicken must be cooked to 165 degrees F!

One of the best secrets for moist chicken breast recipes is to poach the chicken in a little liquid after sealing the outside, although there are various ways to cook boneless chicken recipes, including grilling, steaming, sauteing, deep frying and baking. Furthermore this cooking method add lots of flavor however it stops the chicken from drying out.

An Easy Recipe for Moist Chicken Breast

This recipe makes enough chicken for two people. If you have one, a nonstick stainless steel skillet is best to use. The quantities of olive, flour and broth oil are approximate plus it depends upon the size of the breasts and also the size and shape of the skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables for a delicious and wholesome dinner. You may use any herbs you prefer, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or possibly a pinch of mixed herbs.

You will require:

2 chicken breasts

1/2 pint chicken broth

Salt and black pepper

1/2 cup all purpose flour

1 tablespoon organic olive oil

1 clove garlic, crushed

1 teaspoon lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

How you can make it:

Sprinkle salt and pepper within the chicken and after that dredge them in flour, shaking off the excess. Preheat a skillet over a medium heat until it may evaporate droplets water you drop in it. Pour a bit olive oil in to the pan. You could also use canola oil or any fat having a high smoke point. You need to coat the bottom of the pan with oil but that is enough.

Add the chicken breasts for the hot pan and sear them for several minutes until they may be golden brown. Turn them over and sear one other side. Do two chicken breasts at a time if you are going to double this recipe. Crowding the skillet means you will be unable to brown your chicken properly.

Turn the heat down to low, and then add chicken broth. It requires to come one third of how up the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the lemon, rosemary, garlic, onions and oregano.

Cover the pan having a lid that suits tightly and cook the chicken breasts more than a low heat until these are done. These are done whenever a meat thermometer reads 165 degrees F inside the thickest area of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It is actually done when it is white all the way through without hint of pink in the middle.