Chicken Breast

by on May 28, 2013 » Add the first comment.
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Chicken breast
Salt
Butter
8 oz. Brown ale
onion
brown sugar
bay leaf
thyme
vinegar
salt & pepper

Instructions:
Brine for moisture in 2 qt water, 1 cu salt, refrigerate for 30 minutes. Rinse off then dry. Browns better , otherwise steams. Cook skin down in oil till wisp of smoke, about 5 minutes @ med. Flilp and cook 3 minutes. Flip 450, for internal temp of 160

Special Steps:
Sauce, Cook in same pan of residual, onion, 1 cu chicken stock, 8oz. Brown ale (beer), brown sugar, bay & thyme. Reduce to ¾ cup, whisk in butter, ½ tsp vinegar, salt & pepper.

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