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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 is released dry or they are not cooked properly.

Vegetarian recipes

You need to be careful when making a chicken breast recipe and that pertains 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. Besides this cooking method add lots of flavor however it stops the chicken from drying out.

A Fairly 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 amounts of broth, flour and olive oil are approximate and it depends upon the size of the breasts and the size and shape of the skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables to get a wholesome and delicious dinner. You can utilize 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 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 to make it:

Sprinkle salt and pepper within the chicken and then dredge them in flour, shaking off the excess. Preheat a skillet more than a medium heat until it may evaporate droplets water you drop with it. Pour just a little extra virgin olive oil in to the pan. You could also use canola oil or any fat using a high smoke point. You need to coat the base of the pan with oil but that is enough.

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

Turn the heat as a result of low, then add chicken broth. It needs 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 rosemary, garlic, onions, lemon and oregano.

Cover the pan having a lid that fits tightly and cook the chicken breasts over a low heat until they are done. These are done when 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 really is done after it is white right through without hint of pink at the center.