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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 comes out dry or they are certainly not cooked properly.

Gluten free recipes

You have to be careful when you make a chicken breast recipe and that pertains 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 a lot of flavor however it stops the chicken from drying out.

A Simple 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 quantities of olive, flour and broth oil are approximate plus it is dependent upon 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 vegetables for 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 you can make it:

Sprinkle pepper and salt on the chicken then dredge them in flour, shaking off of the excess. Preheat a skillet spanning a medium heat until it may evaporate droplets of water you drop in it. Pour just a little organic olive oil into the pan. You might also use canola oil or any fat having a high smoke point. You need to coat the base of the pan with oil but that is certainly enough.

Add the chicken breasts towards the hot pan and sear them for a couple of minutes until they may be golden brown. Turn them over and sear one other side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you will struggle to brown your chicken properly.

Turn the temperature down to low, and after that add chicken broth. It needs to come one third of the way up the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the onions, oregano, garlic, lemon and rosemary.

Cover the pan with a lid that matches tightly and cook the chicken breasts spanning a low heat until these are done. They are done each time a meat thermometer reads 165 degrees F within the thickest part of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It really is done after it is white all the way through without any hint of pink at the center.