The morning of service, or (ideally) the night before, place two cups of cider in a medium sauce pan and add two tablespoons of salt, two sprigs of rosemary, one cinnamon stick, two whole cloves and the sliced apple. Bring to a boil then simmer five minutes. Remove from heat and add the ice water, then let sit until cooled.

Place the four chicken breasts in a gallon zip lock bag and pour in the brine. Refrigerate and let sit overnight or at least 12 hours.

Drain and discard the brine then pat the chicken breasts dry with paper towels. Sprinkle salt, pepper and garlic powder over the tops of each breast.

In a large saute pan over medium high heat, add the oil and two tablespoons of butter along with the remaining two sprigs of rosemary.

Once the butter is hot and frothy, add the chicken, skin side down, and sear until browned and crispy, about 4-5 minutes. Turn the breasts on their sides to brown that as well.

Turn the breasts over (skin up) and pour in the remaining two cups of cider. Bring to a boil, cover and lower the flame to the lowest heat and cook until the internal temperature of the thickest breast registers at least 150 degrees F. Remove to a platter and cover loosely with foil. They will continue to cook as they sit off heat.

Turn the pan heat up to high and reduce the pan liquid to a half cup, about five minutes.

Remove from heat and stir in the remaining two tablespoons of cold butter.

Strain and serve over, or with the chicken.