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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 should be careful when you make a chicken breast recipe and that applies 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. Furthermore 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 two people. A nonstick stainless steel skillet is best to use, if you have one. The quantities of flour, olive and broth oil are approximate and it depends on how big the breasts and 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 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 freshly squeezed lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

Steps to make it:

Sprinkle pepper and salt on the chicken and after that dredge them in flour, shaking off the excess. Preheat a skillet more than a medium heat until it can evaporate droplets of water you drop in it. Pour just a little organic olive oil to the pan. You might also use canola oil or any fat with a high smoke point. You need to coat the base of the pan with oil but which is 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 another side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you may struggle to brown all your chicken properly.

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

Cover the pan having a lid that matches tightly and cook the chicken breasts more than a low heat until they are done. They may be done whenever a meat thermometer reads 165 degrees F in 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 all the way through without hint of pink in the center.