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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 comes out dry or they are certainly not cooked properly.

Chicken Breast Recipes

You have to be careful when making a chicken breast recipe and that relates to anything 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. Not only does 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. A nonstick stainless steel skillet is best to use, if you have one. The amounts of flour, olive and broth oil are approximate plus it depends on how big the breasts and the shape and size of your own skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables for a wholesome and delicious dinner. You can use any herbs you want, so go ahead and 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 over the chicken then dredge them in flour, shaking off the excess. Preheat a skillet over a medium heat until it can evaporate droplets water you drop with it. Pour a little organic olive oil into 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 which is enough.

Add the chicken breasts for the hot pan and sear them for several minutes until they are 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 will be unable to brown all of your chicken properly.

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

Cover the pan using a lid that matches 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 in the thickest part of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It really is done after it is white right through with no hint of pink in the middle.