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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 arrives dry or they are not cooked properly.

Gluten free recipes

You should be careful when you make a chicken breast recipe which applies 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. Furthermore this cooking method add a lot of flavor however it stops the chicken from drying out.

A Fairly Easy 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 amounts of olive, broth and flour oil are approximate and it depends on the dimensions of the breasts as well as the shape and size of your own skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables for a delicious and wholesome dinner. You can utilize any herbs you want, so you can 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 pepper and salt 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 just a little extra virgin olive oil to the pan. You might also use canola oil or any fat using a high smoke point. You need to coat the base 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 these 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 struggle to brown all your chicken properly.

Turn the heat right down to low, and after that add chicken broth. It must have to come a 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 lemon, garlic, oregano, rosemary and onions.

Cover the pan with a lid that fits tightly and cook the chicken breasts over a low heat until they may be done. These are done whenever a meat thermometer reads 165 degrees F in the thickest area of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It is actually done when it is white right through without hint of pink in the center.