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

1. Sometimes it is difficult to keep boneless
chicken recipes moist. Either the breasts
meat comes out dry or they are not
cooked properly.
You have to be careful when making a
chicken breast recipe and that applies 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!
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 but it stops the
chicken from drying out.
An Easy 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 amounts of broth, flour and olive oil are
approximate and it depends on the size of the breasts and the size and shape of
your skillet.
Serve this delicious poached chicken with mashed potatoes and fresh vegetables
for 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 even 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 lemon juice
1/2 onion, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano

2. How to make it:
Sprinkle salt and pepper over the chicken and then dredge them in flour, shaking off the
excess. Preheat a skillet over a medium heat until it can evaporate droplets of water you
drop into it. Pour a little olive oil into the pan. You could also use canola oil or any fat with a
high smoke point. You should coat the bottom of the pan with oil but that is enough.
Add the chicken breasts to the hot pan and sear them for a couple of minutes until they are
golden brown. Turn them over and sear the other 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 all your chicken properly.
Turn the heat down to low, and then add chicken broth. It needs to come a third 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 onions, rosemary, oregano, garlic and lemon.
Cover the pan with a lid that fits tightly and cook the chicken breasts over a low heat until
they are done. They are done when a meat thermometer reads 165 degrees F in the
thickest part 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 in the middle.