1. In large bowl, combine vinegar with 8-10 cups water. Add the vinegar and 3/4 cup kosher salt; stir together to dissolve. Add chicken breasts and place in refrigerator for 3 hours. Remove chicken from water; dry well with paper towels.
2. Preheat oven to 425°F. In large frying pan over medium heat, warm olive oil.
3. Add chicken breasts, skin side down, and cook until light golden, about 5–6 minutes. Turn chicken, season with remaining salt and pepper, and continue to cook until golden brown, about 5-6 minutes more. Place pan in oven and cook additional 20 minutes.
4. Remove chicken from pan; place on warm platter and cover with foil to keep warm.
5. Pour off any excess fat from frying pan. Place pan back on high heat. Add chicken stock and bring to a boil. Add mustard, capers and rosemary; continue to simmer until stock is reduced by half, about 5-7 minutes.
6. To serve, place chicken breasts on platter and spoon sauce over chicken.

Recipe courtesy of the National Chicken Council

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