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Secrets of Perfectly Moist Chicken Breast Recipes

Sometimes it is difficult 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 applies to anything 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. Furthermore this cooking method add plenty of flavor nevertheless it stops the chicken from drying out.

A Fairly 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, flour and olive oil are approximate and it depends on how big the breasts and also the shape and size of your skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables for a delicious and wholesome dinner. You may use any herbs you want, 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 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

How to make it:

Sprinkle pepper and salt over the chicken and after that 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 organic olive oil in to the pan. You may also use canola oil or any fat with a high smoke point. You should coat the foot of the pan with oil but which is enough.

Add the chicken breasts towards the hot pan and sear them for a couple of minutes until they are golden brown. Turn them over and sear the 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 be unable to brown your chicken properly.

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

Cover the pan using a lid that suits tightly and cook the chicken breasts more than a low heat until they are done. They are done whenever a meat thermometer reads 165 degrees F in the thickest portion of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It is done when it is white right through with no hint of pink at the center.