Brined Chicken Breast with Sautéed Onion Dipping Sauce

For the Onion Dipping Sauce:

1. Sauté the Onion: Heat a tablespoon of olive oil in a pan over medium heat. Sauté the onion until it becomes transparent, about 3-4 minutes. Let the onion cool slightly.
2. Blend the Sauce: Transfer the cooled onion to a food processor. Add the remaining dipping sauce ingredients. Pulse the mixture a few times until you reach your desired consistency.
3. Refrigerate: Pour the sauce into a container and refrigerate until ready to serve.

For the Chicken Breast:

1. Prepare the Brine: In a large pot or container, combine all of the brine ingredients. Add the chicken breasts, making sure they are fully submerged. Cover and refrigerate for a few hours or, for best results, overnight.
2. Cut the Chicken: Once brined, remove the chicken breasts and pat them dry. Cut into pieces of your desired size.
3. Cook the Chicken: Heat a 10-inch frying pan over medium heat with 2 tablespoons of olive oil. Add the chicken pieces, ensuring they are not overcrowded in the pan.
4. Sauté the Chicken: If your chicken is cut to approximately 1-inch thickness, cook for 6-10 minutes, turning occasionally, until evenly browned and cooked through.
5. Serve: Serve the sautéed chicken with the onion dipping sauce on the side.