Brined Chicken Breast with Sautéed Onion Dipping Sauce

For the Dipping Sauce:Saut the onion in a tablespoon of olive oil until transparent.

Let the onion cool.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.For the Chicken Breast:Combine all of the above in a pot; add the chicken and cover in the refrigerator for a few hours or overnight.Remove from the brine and cut the chicken into desired sized pieces.Heat a 10 inch frying pan with 2 tablespoons of olive oil.If the chicken is cut into to inch thickness it should take about 6 to 10 minutes over medium heat; turning the chicken pieces occasionally to saut evenly.

Do not overcrowd the pan.Serve with the onion dipping sauce.