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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 is released dry or they are certainly not cooked properly.

Cooking recipes

You need to be careful when you make a chicken breast recipe which applies 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!

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

A Simple Recipe for Moist Chicken Breast

This recipe makes enough chicken for 2 people. A nonstick stainless steel skillet is best to use, if you have one. The levels of broth, olive and flour oil are approximate plus it depends on the size of the breasts as well as the shape and size of the skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables to get a delicious and wholesome dinner. You can use any herbs you prefer, so go ahead and substitute the rosemary and oregano for parsley, cilantro, thyme or perhaps a pinch of mixed herbs.

You will require:

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 on the chicken and then dredge them in flour, shaking off the excess. Preheat a skillet more than a medium heat until it could evaporate droplets of water you drop into it. Pour a bit olive oil to the pan. You could also use canola oil or any fat using a high smoke point. You need 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 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 struggle to brown all your chicken properly.

Turn the warmth as a result of low, then add chicken broth. It needs to come a third of the way up the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the oregano, lemon, garlic, onions and rosemary.

Cover the pan using a lid that fits tightly and cook the chicken breasts spanning a low heat until they may be done. They may be done each time a meat thermometer reads 165 degrees F in 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 in the center.