Nicolasa495

Secrets of Perfectly Moist Chicken Breast Recipes<br /><br />It is sometimes hard 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/ Gluten free recipes]<br /><br />You should be careful when you make a chicken breast recipe which relates 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 lots of flavor nevertheless it stops the chicken from drying out.<br /><br />A Fairly Easy Recipe for Moist Chicken Breast<br /><br />This recipe makes enough chicken for two people. A nonstick stainless steel skillet is best to use, if you have one. The levels of flour, olive and broth oil are approximate plus it depends on the size of the breasts and the size and shape of the skillet.<br /><br />Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a wholesome and delicious dinner. You can utilize any herbs you want, so you can substitute the rosemary and oregano for parsley, cilantro, thyme or perhaps a pinch of mixed herbs.<br /><br />You will need:<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 fresh 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 to make it:<br /><br />Sprinkle pepper and salt on the chicken then dredge them in flour, shaking off of the excess. Preheat a skillet spanning a medium heat until it may evaporate droplets water you drop in it. Pour just a little olive oil in to the pan. You might also use canola oil or any fat with a high smoke point. You ought to coat the foot of the pan with oil but that is certainly enough.<br /><br />Add the chicken breasts for 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 will struggle to brown all of your chicken properly.<br /><br />Turn the heat down to low, then add chicken broth. It must have to come a 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, garlic, onions, lemon and oregano.<br /><br />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 when a meat thermometer reads 165 degrees F inside the thickest area of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It is done when it is white right through without hint of pink in the center.