Brined Chicken Breast with Sautéed Onion Dipping Sauce

By ladygourmet

Ingredients

• For the Dipping Sauce:
• 1 sweet onion – sliced
• 1 tsp. salt
• 1 tsp. sugar
• 1/2 tsp. black pepper
• 1/4 cup vinegar
• 1 tsp. lemon juice
• For the Chicken Breast:
• 2-3 lbs. boneless chicken breast
• For the Brine:
• 5 cups water
• 1/4 cup salt
• 1/4 cup sugar
• 1 tbs. dried oregano
• 1 tsp. black pepper
• 1 tsp. cumin
• 3 tbs. vinegar
• 1/2 tsp. cloves
• Juice of 1 lime

Preparation

Step 1

For the Dipping Sauce:
Sauté the onion in a tablespoon of olive oil until transparent. Let the onion cool.

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.

For the Chicken Breast:
Combine all of the above in a pot; add the chicken and cover in the refrigerator for a few hours or overnight.

Remove from the brine and cut the chicken into desired sized pieces.

Heat a 10 inch frying pan with 2 tablespoons of olive oil.

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.

Serve with the onion dipping sauce.