Chicken: Dissolve the salt in 2 quarts (8 cups) cold water in a large container. Place chicken in container submerging in the brine. Cover and refrigerate for 30 minutes. Rinse the chicken breast and pat dry with a paper towel. Season generously with salt and pepper.

Adjust an oven rack to the lowest position and heat to 450°F. As the oven in heating up, heat oil in a 12-inch ovenproof skillet (I used my cast iron skillet) over medium-high heat. When the oil starts to smoke place chicken breast skin side down in the pan for about 4-5 minutes or until it is golden brown and has a good sear. * Make sure your chicken is dry before you season it and put it in the pan. If still damp or wet, the skin will not crisp up as it is suppose to.

Once the chicken is golden brown flip it over to the un-skinned side and sear it for 3 minutes longer or until it is golden brown. Once both sides are browned, flip chicken skin side down and place the skillet in the heated oven. Roast for 15 – 18 minutes or until the chicken registers at 160°F. Once the chicken is roasted, take the pan out of the oven and place chicken on a platter and tightly cover with foil.

Sauce: Pour off all but 1 tablespoon of the fat from the skillet. (Remember to use a pot holder!) Add the minced shallot and heat skillet over medium-high heat. Cook the shallot, stirring frequently until golden brown and soft, about 2 minutes. Add the chicken broth, vermouth and sage. Increase the heat to high and as the liquid is simmering, scrape up any stuck bits on the bottom of the pan. Let the liquid simmer until it has reduced to about 1 cup, about 3-5 minutes. If any juices have accumulated on the platter with the chicken, carefully pour it into the skillet. Reduce heat to medium and whisk in the butter, one piece at a time. Season the sauce with salt and pepper and discard the sage. Add chicken back into pan and spoon the sauce over the chicken. Serve.

NOTE: Sweet-Tart Red Wine Sauce Variant

Substitute 1/4 cup each red wine and red wine vinegar for vermouth and 1 bay leaf for sage leaves. Add 1 tablespoon sugar and 1/4 teaspoon ground black pepper to skillet with chicken broth.

NOTE: Onion and Ale Sauce

Substitute 1/2 medium onion, sliced very thin, for shallot; and cook onion until softened about 3 minutes. Also substitute brown ale for vermouth and 1 spring fresh thyme for sage. Add 1 by leaf and 1 teaspoon brown sugar along with chicken broth. Add 1/2 teaspoon cider vinegar along with the salf and pepper.