Ingredients
Brine Solution
1/2 cup Kosher salt
1/4 cup brown sugar
4 cups water
2 bay leaves
2 chicken breasts skinless halved
Salt and pepper
2 T olive oil
2 shallots fine chopped
4 garlic cloves minced
1/2 t crushed red pepper
1/2 cup dry white wine to deglaze
1 cup cherry tomatoes
1 t Herbes de Provence
1 lemon half
Chopped parsley
Parmesan cheese
Directions
Add salt, sugar, and bay leaves to water. Add chicken breast and brine for 30 minutes to one hour.
Heat skillet with olive oil on medium high heat. Remove chicken from brine, dry, and pound to 1 inch. Cut in half, salt and pepper both side. Place in skillet and cook until golden brown about 6 minutes per side. Remove breasts to plate and set aside. Add shallot,garlic, and red pepper to pan; saute until soft not brown. Deglaze the pan with white wine. Add cherry tomatoes and Herbes de Provence and bring them up to simmer. Add chicken breast and juices on plate back into mixture. Cook until tomatoes pop and chicken is cooked, about 12-15 minutes. Adjust seasoning, juice lemon, add Parmesan. Serve over quinoa or pasta.