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Secrets of Perfectly Moist Chicken Breast Recipes

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

Healthy food recipes

You need to be careful when creating 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!

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 2 people. If you have one, a nonstick stainless steel skillet is best to use. The quantities of olive, broth and flour oil are approximate plus it is dependent upon how big the breasts as well as the size and shape of your skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a delicious and wholesome dinner. You may use any herbs you prefer, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or possibly 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 lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

Steps to make it:

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

Add the chicken breasts to the hot pan and sear them for several minutes until these are golden brown. Turn them over and sear another 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 warmth down to low, and after that add chicken broth. It requires to come another of the way up 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, onions and oregano.

Cover the pan having a lid that suits tightly and cook the chicken breasts over a low heat until they are done. These are done whenever a meat thermometer reads 165 degrees F within the thickest area of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It is done when it is white all the way through without any hint of pink in the center.