Alecia626

De BISAWiki

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 certainly not cooked properly.

Cooking recipes

You need to be careful when you make a chicken breast recipe and this relates 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. If you have one, a nonstick stainless steel skillet is best to use. The quantities of broth, flour and olive oil are approximate and it depends upon the size of the breasts and also the shape and size of your skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables for any wholesome and delicious dinner. You may use any herbs you want, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or possibly 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 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

How you can make it:

Sprinkle salt and pepper on the chicken then dredge them in flour, shaking off the excess. Preheat a skillet more than a medium heat until it can evaporate droplets water you drop in it. Pour a little olive oil in to the pan. You could 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 enough.

Add the chicken breasts to the hot pan and sear them for several minutes until they may be golden brown. Turn them over and sear one other side. Do two chicken breasts at a time if you are going to double this recipe. Crowding the skillet means you will not be able to brown all your chicken properly.

Turn the heat down to low, and after that add chicken broth. It requires to come one third of how up the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the lemon, rosemary, onions, oregano and garlic.

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