Brined Chicken Breast with Sautéed Onion Dipping Sauce

Brined Chicken Breast with Sautéed Onion Dipping Sauce

Brined Chicken Breast with Sautéed Onion Dipping Sauce

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   4 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • Freshly-ground black pepper to taste
  • 2-3 lbs. boneless chicken breast
  • 1 tsp. cumin
  • Juice of 1 lime
  • 1 tsp. lemon juice
  • 1 Tbs. dried oregano
  • Salt to taste
  • 3 tablespoons sugar
  • 1 sweet onion – sliced
  • 3 Tbs. vinegar
  • 3 1/2 cups water
Instructions

For the Dipping Sauce:Saut 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 to inch thickness it should take about 6 to 10 minutes over medium heat; turning the chicken pieces occasionally to saut evenly. Do not overcrowd the pan.

Serve with the onion dipping sauce.

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