Brined Chicken Breast with Sautéed Onion Dipping Sauce

Directions

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.