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Secrets of Perfectly Moist Chicken Breast Recipes

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

Cooking recipes

You need to be careful when making a chicken breast recipe and that pertains to anything 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!

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 a lot of flavor however it stops the chicken from drying out.

A Fairly Easy Recipe for Moist Chicken Breast

This recipe makes enough chicken for just two people. A nonstick stainless steel skillet is best to use, if you have one. The amounts of flour, olive and broth oil are approximate and it also is dependent upon the dimensions of the breasts and the size and shape of the skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables to get a wholesome and delicious dinner. You can utilize any herbs you like, so you can 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 fresh lemon juice

1/2 onion, chopped

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

How to make it:

Sprinkle salt and pepper over the chicken and after that dredge them in flour, shaking off the excess. Preheat a skillet spanning a medium heat until it can evaporate droplets of water you drop into it. Pour a little organic olive oil to the pan. You might 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 enough.

Add the chicken breasts to the hot pan and sear them for several 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 will struggle to brown all your chicken properly.

Turn the heat as a result of low, then add chicken broth. It needs to come another of how in the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the garlic, oregano, onions, rosemary and lemon.

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 whenever 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 is done when it is white all the way through with no hint of pink at the center.