PAN-ROASTED CHICKEN BREASTS WITH ONION & ALE SAUCE

PAN-ROASTED CHICKEN BREASTS WITH ONION & ALE SAUCE image

Yield 4 people

Number Of Ingredients 13

Chicken
1 cup Kosher salt (or 1/2 cup table salt)
2 whole chicken breats (1 1/2 pounds each)
1 tablespoon vegetable oil
Ale Sauce
1/2 medium onion, sliced thin
3/4 cup chicken broth
1/2 cup dark beer
1 sprig fresh thyme
1 bay leaf
1 teaspoon brown sugar
1/2 teaspoon cider vinegar
3 tablespoons butter

Steps:

1. Dissolve salt in 2 quarts of cold water, submerge chicken for 30 minutes. Rinse under water, dry, season with salt and pepper. 2. Heat oven to 450 degrees. 3. Heat oil to medium high heat, brown chicken skin down for 5 minutes, turn cook 3 minutes, turn again and place skillet in oven for 15-20 minutes till done. Remove chicken to platter 4.Add onion to skillet till soft, add broth, beer, sugar thyme and bay leaf. Increase heat to high and scrape bits off bottom till reduce to 3/4 cup. 5. Add butter stir, thicken and pour over chicken