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Secrets of Perfectly Moist Chicken Breast Recipes<br /><br />Sometimes it is challenging to keep boneless chicken recipes moist. Either the breasts meat comes out dry or they are not cooked properly.<br /><br />[http://cookingrecipes8.wordpress.com/2014/07/24/secrets-of-perfectly-moist-chicken-breast-recipes/ Chicken Breast Recipes]<br /><br />You have to be careful when making a chicken breast recipe and that 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!<br /><br />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. Not only does this cooking method add a lot of flavor but it stops the chicken from drying out.<br /><br />An Easy Recipe for Moist Chicken Breast<br /><br />This recipe makes enough chicken for 2 people. A nonstick stainless steel skillet is best to use, if you have one. The amounts of broth, flour and olive oil are approximate and it depends upon the size of the breasts and the size and shape of your skillet.<br /><br />Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a delicious and wholesome dinner. You can utilize any herbs you like, so you can substitute the rosemary and oregano for parsley, cilantro, thyme or perhaps a pinch of mixed herbs.<br /><br />You will require:<br /><br />2 chicken breasts<br /><br />1/2 pint chicken broth<br /><br />Salt and black pepper<br /><br />1/2 cup all purpose flour<br /><br />1 tablespoon extra virgin olive oil<br /><br />1 clove garlic, crushed<br /><br />1 teaspoon lemon juice<br /><br />1/2 onion, chopped<br /><br />1/2 teaspoon dried rosemary<br /><br />1/2 teaspoon dried oregano<br /><br />How you can make it:<br /><br />Sprinkle salt and pepper on the chicken and after that dredge them in flour, shaking off the excess. Preheat a skillet spanning a medium heat until it could evaporate droplets of water you drop with it. Pour just a little extra virgin olive oil into the pan. You could also use canola oil or any fat using a high smoke point. You ought to coat the foot of the pan with oil but that is enough.<br /><br />Add the chicken breasts to the hot pan and sear them for several minutes until they may be golden brown. Turn them over and sear the other side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you may not be able to brown your chicken properly.<br /><br />Turn the heat as a result of low, then add chicken broth. It must have to come one third of the way in the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the rosemary, oregano, onions, garlic and lemon.<br /><br />Cover the pan having a lid that matches tightly and cook the chicken breasts more than a low heat until they may be done. These are done each time a meat thermometer reads 165 degrees F within the thickest portion 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 hint of pink in the center.