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Secrets of Perfectly Moist Chicken Breast Recipes

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

Chicken Breast Recipes

You should be careful when you make a chicken breast recipe and that relates to everything from easy chicken enchiladas to chicken stew. In order to be safe to eat but a lot of people overcook the chicken and dried out chicken is not enjoyable to eat, chicken must be cooked to 165 degrees F!

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 lots of flavor nevertheless 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 levels of broth, flour and olive oil are approximate plus it depends on the dimensions of the breasts as well as the size and shape of your own skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a delicious and wholesome dinner. You can use any herbs you want, 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 extra virgin olive oil

1 clove garlic, crushed

1 teaspoon fresh 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 over the chicken and after that dredge them in flour, shaking off the excess. Preheat a skillet spanning a medium heat until it may evaporate droplets of water you drop with it. Pour just a little organic olive oil into the pan. You might also use canola oil or any fat using a high smoke point. You need to coat the bottom 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 one other side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you are going to be unable to brown all of your chicken properly.

Turn the heat right down to low, and after that add chicken broth. It must have to come another of the way the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the onions, rosemary, oregano, lemon and garlic.

Cover the pan having a lid that matches tightly and cook the chicken breasts over a low heat until they are done. These are done each time a meat thermometer reads 165 degrees F within 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 without hint of pink in the center.