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

4 (6 oz ea) boned, skinned
- chicken breasts
1 1/2 c Dill pickle juice
1 1/2 c A-P flour
1/2 ts (ea) garlic powder, onion
- powder, paprika & salt
1/4 ts (ea) black pepper & 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 4-6 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 5-7 minutes per side or until
crust is golden brown and the internal temperature
reaches 165°. Let rest 5-10 minutes before serving.

Susan Bronson, Rhinelander, Wisconsin

Makes: 4 servings

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

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