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Secrets of Perfectly Moist Chicken Breast Recipes<br /><br />Sometimes it is difficult to keep boneless chicken recipes moist. Either the breasts meat arrives dry or they are certainly not cooked properly.<br /><br />[http://cookingrecipes8.bravesites.com/ Gluten free recipes]<br /><br />You should be careful when you make a chicken breast recipe which pertains to everything 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!<br /><br />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. Not only does this cooking method add plenty of flavor but it stops the chicken from drying out.<br /><br />A Simple Recipe for Moist Chicken Breast<br /><br />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 plus it depends on the size of the breasts and also the shape and size of your own skillet.<br /><br />Serve this delicious poached chicken with mashed potatoes and vegetables for any delicious and wholesome dinner. You can utilize any herbs you like, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or even a pinch of mixed herbs.<br /><br />You will want:<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 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 pepper and salt within the chicken and after that dredge them in flour, shaking off the excess. Preheat a skillet more than a medium heat until it may evaporate droplets water you drop into it. Pour a bit olive oil to the pan. You could also use canola oil or any fat using a high smoke point. You need to coat the bottom of the pan with oil but that is certainly enough.<br /><br />Add the chicken breasts for the hot pan and sear them for several 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 may struggle to brown your chicken properly.<br /><br />Turn the heat right down to low, then add chicken broth. It requires to come a 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 onions, rosemary, oregano, garlic and lemon.<br /><br />Cover the pan with a lid that matches tightly and cook the chicken breasts spanning a low heat until these are done. These are done whenever a meat thermometer reads 165 degrees F inside the thickest portion 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 with no hint of pink in the middle.