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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 certainly not cooked properly.

Cooking recipes

You should be careful when creating a chicken breast recipe and that relates to anything 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!

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. Furthermore this cooking method add plenty of flavor but it stops the chicken from drying out.

An Easy Recipe for Moist Chicken Breast

This recipe makes enough chicken for 2 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 also depends on the size of the breasts as well as the size and shape of your skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables to get a delicious and wholesome dinner. You can use any herbs you prefer, so go ahead and substitute the rosemary and oregano for parsley, cilantro, thyme or even 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

How you can make it:

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

Add the chicken breasts to the hot pan and sear them for a few minutes until these are 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 are going to not be able to brown all your chicken properly.

Turn the warmth down to low, and after that add chicken broth. It must have to come another 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 garlic, lemon, onions, oregano and rosemary.

Cover the pan having a lid that matches tightly and cook the chicken breasts spanning a low heat until they may be done. These are done whenever a meat thermometer reads 165 degrees F inside the thickest portion of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It is actually done when it is white right through with no hint of pink in the center.