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Secrets of Perfectly Moist Chicken Breast Recipes

It is sometimes hard to keep boneless chicken recipes moist. Either the breasts meat comes out dry or they are not cooked properly.

Vegetarian recipes

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

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. Not only does 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 two people. If you have one, a nonstick stainless steel skillet is best to use. The amounts of broth, flour and olive oil are approximate and it is dependent upon how big the breasts and also the shape and size of the skillet.

Serve this delicious poached chicken with mashed potatoes and vegetables to get a wholesome and delicious 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 require:

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 within the chicken then dredge them in flour, shaking off the excess. Preheat a skillet over a medium heat until it could evaporate droplets water you drop with it. Pour a bit olive oil into the pan. You could also use canola oil or any fat having a high smoke point. You ought to coat the foot of the pan with oil but that is certainly 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 struggle to brown all your chicken properly.

Turn the warmth right down to low, then add chicken broth. It requires 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, garlic, lemon, rosemary and oregano.

Cover the pan with a lid that suits tightly and cook the chicken breasts over a low heat until they are done. These are done when a meat thermometer reads 165 degrees F inside the thickest part 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 without any hint of pink in the center.