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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 arrives dry or they are not cooked properly.

Healthy food recipes

You need to be careful when you make a chicken breast recipe which relates 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!

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. Besides this cooking method add lots of flavor but it stops the chicken from drying out.

A Simple Recipe for Moist Chicken Breast

This recipe makes enough chicken for just 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 and it also depends upon how big the breasts and the size and shape of your own skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for any wholesome and delicious dinner. You can use any herbs you like, so you can 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 salt and pepper within the chicken then dredge them in flour, shaking off the excess. Preheat a skillet spanning a medium heat until it can evaporate droplets of water you drop in it. Pour just a little organic olive oil into the pan. You could also use canola oil or any fat with a high smoke point. You should coat the base of the pan with oil but that is certainly enough.

Add the chicken breasts towards the hot pan and sear them for several minutes until these are 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 are going to not be able to brown all your chicken properly.

Turn the heat down to low, and after that add chicken broth. It must have 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 onions, rosemary, garlic, lemon and oregano.

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