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Secrets of Perfectly Moist Chicken Breast Recipes

Sometimes it is challenging to keep boneless chicken recipes moist. Either the breasts meat comes out dry or they are not cooked properly.

Gluten free recipes

You need to be careful when creating a chicken breast recipe which 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!

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. Furthermore this cooking method add lots of flavor however it stops the chicken from drying out.

An Easy Recipe for Moist Chicken Breast

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

Serve this delicious poached chicken with mashed potatoes and vegetables for a wholesome and delicious dinner. You can utilize any herbs you want, so go ahead and substitute the rosemary and oregano for parsley, cilantro, thyme or even 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 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 of the excess. Preheat a skillet more than a medium heat until it could evaporate droplets water you drop into it. Pour a bit olive oil to the pan. You could also use canola oil or any fat using a high smoke point. You need to coat the foot of the pan with oil but which is enough.

Add the chicken breasts towards the hot pan and sear them for a few minutes until these 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 not be able to brown your chicken properly.

Turn the temperature down to low, and then add chicken broth. It must have to come one third of how the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the garlic, onions, lemon, rosemary and oregano.

Cover the pan having a lid that suits tightly and cook the chicken breasts more than a low heat until they are done. They are done when a meat thermometer reads 165 degrees F inside the thickest portion 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.