Jillian7

De BISAWiki

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Edição de 08h40min de 25 de julho de 2014

Secrets of Perfectly Moist Chicken Breast Recipes

Sometimes it is difficult to keep boneless chicken recipes moist. Either the breasts meat is released dry or they are not cooked properly.

Gluten free recipes

You should be careful when you make a chicken breast recipe and that relates to anything 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!

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. Besides this cooking method add a lot of flavor nevertheless it stops the chicken from drying out.

An Easy Recipe for Moist Chicken Breast

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, olive and flour oil are approximate and it also depends upon how big the breasts and also the shape and size of the skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for any delicious and wholesome dinner. You can use any herbs you want, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or perhaps a pinch of mixed herbs.

You will need:

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 on the chicken and then dredge them in flour, shaking off of the excess. Preheat a skillet over a medium heat until it can evaporate droplets water you drop with it. Pour a bit olive oil in to the pan. You may also use canola oil or any fat with a high smoke point. You need to coat the foot of the pan with oil but that is certainly enough.

Add the chicken breasts for the hot pan and sear them for a couple of minutes until these are 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 struggle to brown all of your chicken properly.

Turn the heat right down to low, and after that add chicken broth. It needs to come one third of how in the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the garlic, lemon, rosemary, oregano and onions.

Cover the pan with a lid that fits tightly and cook the chicken breasts spanning a low heat until they are done. These are done whenever 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 is done when it is white right through without any hint of pink at the center.