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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.

Vegetarian recipes

You need to be careful when making a chicken breast recipe and this 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. Not only does this cooking method add lots of flavor however it stops the chicken from drying out.

A Simple 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 amounts of broth, flour and olive oil are approximate and it also 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 vegetables for a wholesome and delicious dinner. You may use any herbs you prefer, 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 organic 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

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 spanning a medium heat until it may evaporate droplets water you drop with it. Pour just a little extra virgin olive oil into the pan. You could also use canola oil or any fat having a high smoke point. You need to coat the base 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 these 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 heat right down to low, and after that add chicken broth. It requires to come a 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 rosemary, oregano, lemon, garlic and onions.

Cover the pan having a lid that matches tightly and cook the chicken breasts over a low heat until these are done. They are done whenever 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 really is done when it is white all the way through without hint of pink in the center.