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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.

Chicken Breast Recipes

You have to be careful when you make a chicken breast recipe which relates 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. Furthermore this cooking method add lots of flavor nevertheless it stops the chicken from drying out.

An Easy 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 quantities of flour, olive and broth oil are approximate plus it is dependent upon how big the breasts and also the size and shape of your skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a wholesome and delicious dinner. You can use any herbs you want, so you can substitute the rosemary and oregano for parsley, cilantro, thyme or perhaps 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 salt and pepper over the chicken then dredge them in flour, shaking from the excess. Preheat a skillet over a medium heat until it may evaporate droplets of water you drop into it. Pour a bit extra virgin olive oil to the pan. You may also use canola oil or any fat using a high smoke point. You ought to coat the foot of the pan with oil but that is certainly 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 may struggle to brown all your chicken properly.

Turn the heat right down to low, then add chicken broth. It must have to come a third of the way in the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the lemon, onions, garlic, oregano and rosemary.

Cover the pan having a lid that fits tightly and cook the chicken breasts spanning a low heat until they may be done. These are done when a meat thermometer reads 165 degrees F within the thickest portion of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It is actually done after it is white all the way through without any hint of pink at the center.