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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.

Healthy food recipes

You should be careful when creating a chicken breast recipe and this pertains to anything 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!

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

A Fairly Easy Recipe for Moist Chicken Breast

This recipe makes enough chicken for 2 people. A nonstick stainless steel skillet is best to use, if you have one. The levels of broth, olive and flour oil are approximate plus it is dependent upon the size of the breasts as well as the size and shape of your skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables for any delicious and wholesome dinner. You can utilize any herbs you prefer, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or even 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 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 over the chicken then dredge them in flour, shaking off the excess. Preheat a skillet more than a medium heat until it may evaporate droplets water you drop with it. Pour a bit olive oil into the pan. You could also use canola oil or any fat using a high smoke point. You ought to coat the bottom of the pan with oil but that is enough.

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

Turn the heat as a result of low, and after that add chicken broth. It must have to come one third of the way up the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the rosemary, lemon, oregano, garlic and onions.

Cover the pan having a lid that matches tightly and cook the chicken breasts over a low heat until they are done. They may be done whenever a meat thermometer reads 165 degrees F within the thickest area of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It really is done after it is white all the way through without any hint of pink in the center.