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Secrets of Perfectly Moist Chicken Breast Recipes

Sometimes it is difficult to keep boneless chicken recipes moist. Either the breasts meat comes out dry or they are not cooked properly.

Healthy food recipes

You need to be careful when making a chicken breast recipe which pertains 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!

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 nevertheless it stops the chicken from drying out.

An Easy 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 quantities of broth, olive and flour oil are approximate plus it depends on how big the breasts and the shape and size of your own skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables for any delicious and wholesome dinner. You can use any herbs you prefer, so you can substitute the rosemary and oregano for parsley, cilantro, thyme or possibly 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 freshly squeezed 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 within the chicken then dredge them in flour, shaking from the excess. Preheat a skillet more than a medium heat until it may evaporate droplets of water you drop in it. Pour a bit organic olive oil in to the pan. You may also use canola oil or any fat using a high smoke point. You ought to coat the bottom of the pan with oil but that is enough.

Add the chicken breasts to the hot pan and sear them for several 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 will not be able to brown your chicken properly.

Turn the temperature right down to low, and then add chicken broth. It needs to come one third of the way the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the rosemary, onions, oregano, lemon and garlic.

Cover the pan using a lid that matches tightly and cook the chicken breasts more than a low heat until these are done. They may be done each time a meat thermometer reads 165 degrees F inside 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 right through without hint of pink in the middle.