Sherwood832

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Edição de 08h51min de 25 de julho de 2014

Secrets of Perfectly Moist Chicken Breast Recipes

It is sometimes hard to keep boneless chicken recipes moist. Either the breasts meat arrives dry or they are certainly not cooked properly.

Healthy food recipes

You have to be careful when creating a chicken breast recipe and that relates to anything 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!

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. Furthermore this cooking method add plenty of flavor but it stops the chicken from drying out.

A Fairly Easy Recipe for Moist Chicken Breast

This recipe makes enough chicken for two people. If you have one, a nonstick stainless steel skillet is best to use. The levels of flour, broth and olive oil are approximate plus it depends on the dimensions of the breasts and the size and shape of the skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables for a wholesome and delicious 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 want:

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 fresh lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

Steps to make it:

Sprinkle salt and pepper within the chicken then dredge them in flour, shaking off of the excess. Preheat a skillet more than a medium heat until it could evaporate droplets water you drop in it. Pour just a little extra virgin olive oil in to the pan. You might also use canola oil or any fat using a high smoke point. You need to coat the foot of the pan with oil but that is enough.

Add the chicken breasts for the hot pan and sear them for a few minutes until they are golden brown. Turn them over and sear one other side. Do two chicken breasts at a time if you are going to double this recipe. Crowding the skillet means you will be unable to brown all of your chicken properly.

Turn the temperature down to low, and after that add chicken broth. It requires to come another 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 onions, garlic, rosemary, lemon and oregano.

Cover the pan using a lid that suits tightly and cook the chicken breasts over a low heat until these are done. These are done whenever 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 is done after it is white right through without any hint of pink in the middle.