Sautéed Rosemary Chicken

May 8, 2015
We loved this chicken! Leaving the chicken in the brine makes it perfectly seasoned and moist, yum!
Corn Free
Dairy Free
Egg Free
Gluten Free
Nut Free
Soy Free


  • 2 yellow onions, halved then sliced
  • 3 celery stalks, sliced
  • 4 Chicken breasts
  • 2-3 Tbsp oil/fat
  • water
  • sea salt
  • large twig of fresh rosemary


  • Make a brine for the chicken by mixing 1 cup water to 1 Tbsp sea salt with rosemary leaves until you have enough to submerge chicken 
  • Place chicken breasts in container with enough brine to cover chicken by at least 1/2 inch, leave covered for 30-45 minutes
  • In a large skillet or frying pan melt oil/fat on medium heat
  • Sauté celery and onion for 15 minutes or until tender
  • When chicken is done remove from brine and cut chicken into 1 inch cubes
  • Add chicken to the skillet/frying pan and sauté for 10-15 minutes or until thoroughly cooked

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