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Secrets of Perfectly Moist Chicken Breast Recipes

It is sometimes hard to keep boneless chicken recipes moist. Either the breasts meat arrives dry or they are not cooked properly.

Food recipes

You need to be careful when creating a chicken breast recipe and this relates to anything 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 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. A nonstick stainless steel skillet is best to use, if you have one. The levels of flour, olive and broth oil are approximate plus it depends on the size of the breasts as well as the shape and size of your own skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables to get a wholesome and delicious dinner. You can use any herbs you prefer, 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 organic 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 salt and pepper over the chicken then dredge them in flour, shaking from the excess. Preheat a skillet spanning a medium heat until it can evaporate droplets of water you drop into it. Pour a bit olive oil in to the pan. You may also use canola oil or any fat having a high smoke point. You should 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 couple of 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 struggle to brown all your chicken properly.

Turn the warmth as a result of low, then add chicken broth. It must have to come another of the way up the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the onions, garlic, oregano, lemon and rosemary.

Cover the pan using a lid that fits tightly and cook the chicken breasts over a low heat until these are done. These are done when a meat thermometer reads 165 degrees F in the thickest portion 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 without hint of pink at the center.