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Secrets of Perfectly Moist Chicken Breast Recipes

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

Gluten free recipes

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

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 a lot of flavor however it stops the chicken from drying out.

A Simple Recipe for Moist Chicken Breast

This recipe makes enough chicken for 2 people. If you have one, a nonstick stainless steel skillet is best to use. The quantities of flour, olive and broth oil are approximate and it is dependent upon how big the breasts and the shape and size of your own skillet.

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

You will need:

2 chicken breasts

1/2 pint chicken broth

Salt and black pepper

1/2 cup all purpose flour

1 tablespoon olive oil

1 clove garlic, crushed

1 teaspoon fresh lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

How to make it:

Sprinkle salt and pepper on the chicken and then dredge them in flour, shaking off of the excess. Preheat a skillet over a medium heat until it can evaporate droplets water you drop in it. Pour a little extra virgin olive oil to the pan. You could also use canola oil or any fat having a high smoke point. You ought to coat the foot of the pan with oil but which is enough.

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

Turn the temperature right down to low, then add chicken broth. It needs to come another of how in the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the garlic, rosemary, oregano, lemon and onions.

Cover the pan with a lid that fits tightly and cook the chicken breasts over a low heat until they are done. They are done each time a meat thermometer reads 165 degrees F within the thickest portion of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It is done when it is white right through without hint of pink at the center.