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Secrets of Perfectly Moist Chicken Breast Recipes

Sometimes it is hard to keep boneless chicken recipes moist. Either the breasts meat comes out dry or they are not cooked properly.

Food recipes

You should be careful when creating a chicken breast recipe and this 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 plenty of flavor nevertheless it stops the chicken from drying out.

An 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 amounts of flour, olive and broth oil are approximate and it also depends on the dimensions of the breasts and also the size and shape of the skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables to get a delicious and wholesome dinner. You may use any herbs you want, so go ahead and 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 extra virgin olive oil

1 clove garlic, crushed

1 teaspoon freshly squeezed lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

Steps to make it:

Sprinkle pepper and salt over the chicken then dredge them in flour, shaking from the excess. Preheat a skillet spanning a medium heat until it could evaporate droplets of water you drop into it. Pour just a little organic olive oil to the pan. You might also use canola oil or any fat using a high smoke point. You need to coat the foot of the pan with oil but which is enough.

Add the chicken breasts for the hot pan and sear them for a few minutes until they may be golden brown. Turn them over and sear another side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you will not be able to brown all of your chicken properly.

Turn the warmth down to low, then add chicken broth. It must have to come one third of how up the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the oregano, lemon, garlic, rosemary and onions.

Cover the pan having a lid that suits tightly and cook the chicken breasts more than a low heat until they are done. These are done when a meat thermometer reads 165 degrees F in the thickest area of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It really is done after it is white right through without any hint of pink in the center.