Brined Chicken Breast with Sautéed Onion Dipping Sauce
By: Lady Catherine ...
Published: Monday, July 1, 2013 - 8:40am

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.