MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pickle Brined Chicken
 Categories: Poultry, Vegetables, Herbs, Chilies
      Yield: 4 Servings

      4    Chicken breasts (6 oz ea);
           - boned, skinned
  1 1/2 c  Dill pickle juice
  1 1/2 c  A-P flour
    1/2 ts Garlic powder
    1/2 ts Onion powder
    1/2 ts Paprika
    1/2 ts Salt
    1/4 ts Black pepper
    1/4 ts Cayenne pepper
      1 tb Olive oil
      1 tb Unsalted butter

  Place chicken breasts on a cutting board; cover with plastic wrap.
  Pound with a meat mallet or rolling pin to 1/2" thickness. Place in
  a shallow dish with the pickle juice. Cover; refrigerate 4 to
  6 hours. Discard excess pickle juice.

  In another shallow bowl, whisk together flour, garlic powder, onion
  powder, paprika, salt, pepper, and cayenne pepper, if using. Dredge
  chicken breasts in the flour mixture, evenly coating all sides,
  shaking off any excess.

  Heat olive oil and butter in a large skillet over medium heat. Add
  chicken; cook 5 to 7 minutes per side or until crust is golden
  brown and the internal temperature reaches 165 F. Let rest 5 to
  10 minutes before serving.

  Recipe by Susan Bronson, Rhinelander, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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