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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 arrives dry or they are not cooked properly.

Healthy food recipes

You have to be careful when you make a chicken breast recipe and this 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 lots of flavor nevertheless it stops the chicken from drying out.

An Easy 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 levels of broth, flour and olive oil are approximate and it is dependent upon the size of the breasts and also the shape and size of the skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for any delicious and wholesome dinner. You may use any herbs you want, so you can substitute the rosemary and oregano for parsley, cilantro, thyme or even 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 freshly squeezed lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

Steps to make it:

Sprinkle salt and pepper within the chicken then dredge them in flour, shaking off of the excess. Preheat a skillet spanning a medium heat until it could evaporate droplets water you drop in it. Pour just a little olive oil 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 that is enough.

Add the chicken breasts towards the hot pan and sear them for a couple of minutes until they may be 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 all your chicken properly.

Turn the warmth down to low, and after that add chicken broth. It needs to come one 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 rosemary, garlic, lemon, oregano and onions.

Cover the pan having a lid that suits tightly and cook the chicken breasts more than a low heat until they are done. They may be done whenever a meat thermometer reads 165 degrees F inside the thickest area of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It really is done when it is white all the way through without any hint of pink in the center.