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Secrets of Perfectly Moist Chicken Breast Recipes

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

Cooking recipes

You should be careful when creating a chicken breast recipe which pertains 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. Not only does this cooking method add a lot of flavor but it stops the chicken from drying out.

An Easy Recipe for Moist Chicken Breast

This recipe makes enough chicken for just two people. If you have one, a nonstick stainless steel skillet is best to use. The levels of broth, flour and olive oil are approximate and it depends upon how big the breasts as well as the size and shape of your skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables for a wholesome and delicious dinner. You can utilize 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 organic 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 pepper and salt within the chicken and after that dredge them in flour, shaking off of the excess. Preheat a skillet spanning a medium heat until it could evaporate droplets of water you drop into it. Pour a little extra virgin olive oil to the pan. You might also use canola oil or any fat with a high smoke point. You need to coat the foot of the pan with oil but which is enough.

Add the chicken breasts to the hot pan and sear them for several minutes until they may be golden brown. Turn them over and sear another 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 your chicken properly.

Turn the warmth as a result of low, and after that add chicken broth. It must have to come one third of how the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the lemon, garlic, onions, oregano and rosemary.

Cover the pan with a lid that matches tightly and cook the chicken breasts more than a low heat until they may be done. They may be done whenever a meat thermometer reads 165 degrees F within the thickest area 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 at the center.