Pickle Brined Chicken Gluten Free

Different flavor for grilled chicken. Smoothly tart taste in this Pickle Brined Chicken made Gluten Free.

One of my mantras: Do not waste.  And another mantra: How can I repurpose this?

I mean I paid for it, how can I get every bit of use (or in this case) taste out of it?

You know teenagers can be a different breed. One of my daughter’s best friends loves, I mean LOVES dill pickles; and not just the pickle, this kid will drink the juice when she has eaten all the pickles!!!  She has done this for the last 5 years my daughter has known her. So I try to make sure there are dill pickles in the house.  With driving themselves around, she is not at the house that much, but we still have pickles. Not sure how we had a couple of jars opened and eaten out of, but I needed the fridge space, so I combined the pickles and that’s when I had about a quart of pickle juice!  What the heck am I going to do with all this pickle juice?  It goes against everything in me to throw it out.

Hmmm,  pickle juice, pickle juice….. What about using it in a marinade?

I marinaded some chicken breasts I had in the freezer, put them on the George Forman and whalah I had a GREAT tasting dish!!

They smell wonderful while they are cooking, the taste was close your eyes and grin real big!!  And the day after, I thought they tasted even better!!

I had made some of the pickle brined chicken breasts before our family vacation, so I took them along.  My mom used them in a chicken salad and  I am pretty sure I will not be using just plain grilled chicken in chicken salad again!!

Oh darling daughter….when can your BFF come over and eat some more pickles?

Pickle Brined Chicken Gluten Free

 

Print

Author: lets be yummy

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 jar pickle juice (about 12 ounces or enough to cover chicken)
• Gluten Free Flour
• Black Pepper
• 1 Tablespoon oil
• ¼ cup White Wine
• ¾ cup Chicken Broth
• 1 Tablespoon butter
• 1-2 teaspoons dill

Instructions

1. Soak chicken in pickle juice for at least 2 hours or over night.
2. Preheat oven to 475 degree Fahrenheit.
3. Drain chicken and pat dry.
4. Dreg chicken breast through flour seasoned with pepper.
5. Heat an oven safe skillet with oil.
6. Place chicken in skillet and cook chicken until golden brown on each side.
7. Transfer skillet to preheated oven and bake about 15 minutes or until chicken is cooked thoroughly.
8. Take skillet out of oven and place back on burner. Turner burner on to a medium heat.
9. Remove chicken from skillet and place on a plate.
10. Add wine, bring to a boil for 2-3 minutes until wine is nearly evaporated; scrapping up brown bits from bottom of skillet.
11. Add chicken broth, bring to a boil until reduced to ½ cup about 2-3 minutes.
12. Stir in butter, season with pepper to taste.
13. Remove from stove.
14. Spoon mixture over chicken breast, sprinkle with dill and serve.

3.2.2708