Pan-Roasted Chicken Breasts With Onion & Ale Sauce

• 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

1. 1. Dissolve salt in 2 quarts of cold water, submerge chicken for 30 minutes. Rinse under water, dry, season with salt and pepper.
2. 2. Heat oven to 450 degrees.
3. 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. 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. 5. Add butter stir, thicken and pour over chicken

chicken, kosher salt, chicken breats, vegetable oil, ale sauce, onion, chicken broth, dark beer, thyme, bay leaf, brown sugar, cider vinegar, butter

Taken from www.epicurious.com/recipes/member/views/pan-roasted-chicken-breasts-with-onion-ale-sauce-1216921 (may not work)