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Secrets of Perfectly Moist Chicken Breast Recipes

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

Healthy food recipes

You need to be careful when making a chicken breast recipe and this 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. Not only does this cooking method add plenty of flavor nevertheless it stops the chicken from drying out.

A Simple 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 broth, olive and flour oil are approximate and it also depends on the size of the breasts and also the shape and size of the skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables to get a wholesome and delicious dinner. You can utilize any herbs you like, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or possibly a pinch of mixed herbs.

You will need:

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 you can make it:

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

Add the chicken breasts towards the hot pan and sear them for several 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 be unable to brown your chicken properly.

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

Cover the pan using a lid that matches tightly and cook the chicken breasts over a low heat until these are done. They may be done each time a meat thermometer reads 165 degrees F within 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 all the way through with no hint of pink in the middle.