Ingredients
2 quarts water1/2 cup salt4 bone-in chicken breast halves (12 ounces each)3/4 teaspoon pepper, divided2 teaspoons canola oil8 garlic cloves, peeled and thinly sliced1 cup reduced-sodium chicken broth1/2 cup sherry or additional reduced-sodium chicken broth3 fresh thyme sprigs1/4 cup butter, cubed1 teaspoon lemon juice
Preparation
For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature.
Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times.
Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat.
Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon.
In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.
