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Secrets of Perfectly Moist Chicken Breast Recipes

It is sometimes difficult to keep boneless chicken recipes moist. Either the breasts meat comes out dry or they are not cooked properly.

Vegetarian recipes

You have to be careful when making a chicken breast recipe and that 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.

A Simple Recipe for Moist Chicken Breast

This recipe makes enough chicken for just two people. If you have one, a nonstick stainless steel skillet is best to use. The levels of olive, flour and broth oil are approximate and it also is dependent upon how big the breasts as well as the size and shape of your own skillet.

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

1 clove garlic, crushed

1 teaspoon fresh 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 within the chicken then dredge them in flour, shaking off the excess. Preheat a skillet more than a medium heat until it can evaporate droplets of water you drop into it. Pour a little olive oil to the pan. You might also use canola oil or any fat having a high smoke point. You need to coat the foot of the pan with oil but which is enough.

Add the chicken breasts for the hot pan and sear them for a couple of minutes until they may be golden brown. Turn them over and sear another 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 another of how the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the onions, garlic, rosemary, lemon and oregano.

Cover the pan with a lid that matches tightly and cook the chicken breasts more than a low heat until they are done. These are done each time 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 after it is white all the way through without any hint of pink in the middle.