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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 certainly not cooked properly.

Cooking recipes

You should be careful when you make a chicken breast recipe and that pertains 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!

There are various ways to cook boneless chicken recipes, including grilling, steaming, sauteing, deep frying and baking, but one of the best secrets for moist chicken breast recipes is to poach the chicken in a little liquid after sealing the outside. Besides this cooking method add lots of flavor but it stops the chicken from drying out.

An Easy Recipe for Moist Chicken Breast

This recipe makes enough chicken for just two people. A nonstick stainless steel skillet is best to use, if you have one. The levels of broth, olive and flour oil are approximate and it also depends upon how big the breasts and the shape and size of the 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 perhaps 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

How to make it:

Sprinkle pepper and salt over the chicken and then dredge them in flour, shaking off of the excess. Preheat a skillet over a medium heat until it can evaporate droplets water you drop in it. Pour just a little organic olive oil into the pan. You might also use canola oil or any fat having a high smoke point. You ought to coat the base of the pan with oil but that is certainly 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 one 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 not be able to brown your chicken properly.

Turn the heat right down to low, and then add chicken broth. It requires to come another of how in the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the onions, lemon, garlic, rosemary and oregano.

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