Brined Chicken Breast with Sautéed Onion Dipping Sauce
Total Steps
9
Ingredients
18
Tools Needed
1
Related Article
Living the GourmetIngredients
- 1 sweet onion, sliced
- 1 teaspoons salt
- 1 teaspoons sugar
- 1/2 teaspoons black pepper
- 1/4 cups vinegar
- 1 teaspoons lemon juice
- 2-3 pounds boneless chicken breast
- 5 cups water
- 1/4 cups salt
- 1/4 cups sugar
- 1 tablespoons dried oregano
- 1 teaspoons black pepper
- 1 teaspoons cumin
- 3 tablespoons vinegar
- 1/2 teaspoons cloves
- 1 lime juice
- 1 tablespoons olive oil
- 2 tablespoons olive oil
Instructions
Step 1
For the Dipping Sauce:
Step 2
Sauté the onion in a tablespoon of olive oil until transparent. Let the onion cool.
Step 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.
Step 4
For the Chicken Breast:
Step 5
Combine all of the above in a pot; add the chicken and cover in the refrigerator for a few hours or overnight.
Step 6
Remove from the brine and cut the chicken into desired sized pieces.
Step 7
Heat a 10 inch frying pan with 2 tablespoons of olive oil.
Step 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.
Step 9
Serve with the onion dipping sauce.