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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.

Chicken Breast Recipes

You need to be careful when creating 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. Besides this cooking method add lots of flavor nevertheless it stops the chicken from drying out.

A Simple 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 broth, flour and olive oil are approximate and it depends 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 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 perhaps 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 lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

Steps to make it:

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

Add the chicken breasts to the hot pan and sear them for a couple of minutes until they may be golden brown. Turn them over and sear the 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 be unable to brown your chicken properly.

Turn the warmth as a result of low, and after that add chicken broth. It needs to come one third 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, lemon, oregano and rosemary.

Cover the pan having a lid that fits tightly and cook the chicken breasts over a low heat until these are done. They may be done when a meat thermometer reads 165 degrees F inside the thickest area 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 with no hint of pink in the center.