- 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 C salt, refrigerate for 60 minutes.
- Rinse off then dry. Browns better , otherwise steams.
- Season with GTP or salt, pepper and paprika
- Cook skin down in 1 TBL EVOO about 5 minutes
- Flip and cook 3 minutes.
- Put on baking sheet and cook at 400º for internal temp of 160º (about 12-15 minutes)
Special Steps:
- Sauce, Cook in same pan of residual fat, onion, 1 C chicken stock, 8oz. Brown ale (beer), brown sugar, bay & thyme.
- Reduce to ¾ cup
- Whisk in butter, ½ tsp vinegar, salt & pepper.
