1 large bay leaf
1. Combine all ingredients except the chicken breast in a pot and heat until the salt dissolves.
2. Allow to cool and add the chicken breasts. Brine for four hours.
3. Remove chicken from brine and pat dry.
4. Saute 15 or 20 minutes in a cast iron skillet, or bake at 350 for about 20 minutes.
Per serving: 251 calories, 52 grams protein, trace carbohydrates, no sugar, 3 grams fat, 132 milligrams cholesterol, 148 milligrams sodium, no dietary fiber.
Makes 4 servings
1 pound French-style green beans
2 shallots, finely diced
4 tablespoons butter
6 ounces light-bodied beer
2 tablespoons whole-grain mustard
1. Saute the beans over high heat for five minutes or less (can use the cast-iron skillet the Beer-Brined Chicken, recipe below, was cooked in). Don't overcook; beans should be crisp. Add shallots. Add butter, beer, and mustard.
2. Keep the flame on high and quickly reduce the beer for about 5 to 6 minutes, until almost all the beer is evaporated and the beans are glazed.
3. Serve immediately.
Per serving: 52 calories, 3 grams protein, 10 grams carbohydrates, 2 grams sugar, trace fat, no cholesterol, 110 milligrams sodium, 4 grams dietary fiber.
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