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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 is released dry or they are certainly not cooked properly.<br /><br />[http://cookingrecipes8.pen.io/ Healthy food recipes]<br /><br />You have to be careful when making a chicken breast recipe and that relates 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 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 amounts of olive, broth and flour oil are approximate plus it depends on the size of the breasts as well as the size and shape of your own skillet.<br /><br />Serve this delicious poached chicken with mashed potatoes and fresh vegetables to get a delicious and wholesome dinner. You can use any herbs you prefer, so you can substitute the rosemary and oregano for parsley, cilantro, thyme or possibly 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 organic 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 salt and pepper on the chicken and after that dredge them in flour, shaking off of the excess. Preheat a skillet over a medium heat until it could evaporate droplets water you drop into it. Pour a little olive oil to the pan. You might also use canola oil or any fat using a high smoke point. You should coat the bottom of the pan with oil but that is enough.<br /><br />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. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you are going to not be able to brown all your chicken properly.<br /><br />Turn the heat right down to low, then add chicken broth. It needs to come one third of the way in the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the garlic, rosemary, lemon, onions and oregano.<br /><br />Cover the pan having a lid that fits tightly and cook the chicken breasts spanning a low heat until these are done. They are done whenever 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 is done after it is white all the way through without any hint of pink in the center.