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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 is released dry or they are certainly not cooked properly.

Healthy food recipes

You need to be careful when you make a chicken breast recipe and that applies to everything 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!

One of the best secrets for moist chicken breast recipes is to poach the chicken in a little liquid after sealing the outside, although there are various ways to cook boneless chicken recipes, including grilling, steaming, sauteing, deep frying and baking. Not only does this cooking method add plenty of flavor nevertheless it stops the chicken from drying out.

A Simple 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 quantities of broth, olive and flour oil are approximate plus it is dependent upon the size of the breasts as well as the size and shape of your own skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables to get a wholesome and delicious dinner. You can utilize any herbs you like, 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 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

How you can make it:

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

Add the chicken breasts towards the hot pan and sear them for several 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 will not be able to brown all of your chicken properly.

Turn the temperature down to low, and after that add chicken broth. It must have to come one third 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 lemon, rosemary, onions, garlic and oregano.

Cover the pan with a lid that matches tightly and cook the chicken breasts over a low heat until they may be done. These are done whenever a meat thermometer reads 165 degrees F inside the thickest part of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It is done after it is white all the way through without any hint of pink at the center.