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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.

Vegetarian recipes

You should be careful when you make a chicken breast recipe which pertains 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!

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.

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 quantities of broth, flour and olive oil are approximate and it also is dependent upon the dimensions of the breasts and also the shape and size of your skillet.

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

You will want:

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 fresh lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

How to make it:

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

Add the chicken breasts for the hot pan and sear them for a couple of minutes until these are golden brown. Turn them over and sear one other side. Do two chicken breasts at a time if you are going to double this recipe. Crowding the skillet means you will not be able to brown all your chicken properly.

Turn the temperature right down to low, and then add chicken broth. It needs 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 garlic, rosemary, onions, lemon and oregano.

Cover the pan using a lid that fits tightly and cook the chicken breasts more than a low heat until they may be done. These are done each time a meat thermometer reads 165 degrees F inside the thickest area of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It really is done when it is white right through with no hint of pink in the center.