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Secrets of Perfectly Moist Chicken Breast Recipes

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

Vegetarian recipes

You should be careful when you make a chicken breast recipe and that pertains 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!

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 lots of flavor however it stops the chicken from drying out.

An Easy Recipe for Moist Chicken Breast

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

Serve this delicious poached chicken with mashed potatoes and vegetables for any wholesome and delicious dinner. You can use any herbs you like, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or even 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 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

How you can make it:

Sprinkle pepper and salt on the chicken and then dredge them in flour, shaking from the excess. Preheat a skillet more than a medium heat until it may evaporate droplets water you drop into it. Pour a bit organic olive oil in to the pan. You may also use canola oil or any fat using a high smoke point. You ought to coat the bottom of the pan with oil but that is enough.

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 are going to struggle to brown your chicken properly.

Turn the warmth as a result of low, and then add chicken broth. It must have to come another 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 lemon, garlic, onions, rosemary and oregano.

Cover the pan using a lid that fits tightly and cook the chicken breasts spanning a low heat until they may be done. These are done each time 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 really is done after it is white right through without hint of pink at the center.