Brined Chicken Breast with Sautéed Onion Dipping Sauce

Ingredients

For the Dipping Sauce:
1 sweet onion – sliced
1 tsp. salt
1 tsp. sugar
½ tsp. black pepper
¼ cup vinegar
1 tsp. lemon juice
For the Chicken Breast:
2-3 lbs. boneless chicken breast
For the Brine:
5 cups water
¼ cup salt
¼ cup sugar
1 tbs. dried oregano
1 tsp. black pepper
1 tsp. cumin
3 tbs. vinegar
½ tsp. cloves
Juice of 1 lime

Preparation

1
For the Dipping Sauce:
2
Sauté the onion in a tablespoon of olive oil until transparent. Let the onion cool.
3
Place the onion in a food processor and add the rest of the ingredients. Give a few good chops until the desired consistency is reached. Place in a container and refrigerate.
4
For the Chicken Breast:
5
Combine all of the above in a pot; add the chicken and cover in the refrigerator for a few hours or overnight.
6
Remove from the brine and cut the chicken into desired sized pieces.
7
Heat a 10 inch frying pan with 2 tablespoons of olive oil.
8
If the chicken is cut into ¼ to ½ inch thickness it should take about 6 to 10 minutes over medium heat; turning the chicken pieces occasionally to sauté evenly. Do not overcrowd the pan.
9
Serve with the onion dipping sauce.

 



Yield:

6 servings

Added:

July 1, 2013

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