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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 is released dry or they are not cooked properly.

Healthy food recipes

You have to be careful when you make a chicken breast recipe and this relates to everything from easy chicken enchiladas to chicken stew. Chicken must be cooked to 165 degrees F in order to be safe to eat but a lot of people overcook the chicken and dried out chicken is not enjoyable to eat!

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. Furthermore this cooking method add plenty 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 quantities of flour, broth and olive oil are approximate and it also depends on the size of the breasts and also the size and shape of the skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for any wholesome and delicious dinner. You can utilize any herbs you prefer, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or perhaps a pinch of mixed herbs.

You will need:

2 chicken breasts

1/2 pint chicken broth

Salt and black pepper

1/2 cup all purpose flour

1 tablespoon organic olive oil

1 clove garlic, crushed

1 teaspoon lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

Steps to make it:

Sprinkle pepper and salt on the chicken then dredge them in flour, shaking off of the excess. Preheat a skillet over a medium heat until it can evaporate droplets of water you drop in it. Pour just a little extra virgin olive oil in to the pan. You could 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 are 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 are going to not be able to brown all your chicken properly.

Turn the heat right down to low, and then 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 lemon, rosemary, garlic, onions and oregano.

Cover the pan having a lid that fits tightly and cook the chicken breasts over a low heat until these 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 is done when it is white right through with no hint of pink in the center.