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Brined Chicken Breast with Sautéed Onion Dipping Sauce

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Brined Chicken Breast with Sautéed Onion Dipping Sauce


  • 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


  1. Sauté the onion in a tablespoon of olive oil until transparent. Let the onion cool.
  2. 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.


  1. Combine all of the above in a pot; add the chicken and cover in the refrigerator for a few hours or overnight.
  2. Remove from the brine and cut the chicken into desired sized pieces.
  3. Heat a 10 inch frying pan with 2 tablespoons of olive oil.
  4. 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.
  5. Serve with the onion dipping sauce.

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