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Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.
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Place rinsed chicken in a 1 gallon zip top bag with the brine (you won't need all of it) place in a bowl an put in the fridge for 1 or 2 hours.
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Drain and rinse chicken & bag, put chicken back in bag and add buttermilk.
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Put back in bowl and refrigerate for 24 to 48 hours.
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Space 2 racks in oven so your skillets can fit.
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Preheat oven to 475°F; drain rinse and dry chicken.
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Rub with oil, salt and pepper liberally.
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Get 2 large oven proof skillets hot on the stove.
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Sear chicken breasts until nice and brown, remove from pans, deglaze with Worcestershire sauce and stock.
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Reserve de-glazing liquid.
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Place chicken back in pans.
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Place pans in oven for 10 minutes or until internal temp reaches 165°F.
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Remove chicken from pan, cover.
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Deglaze pans again.
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Pour deglazing liquid into one pan, reduce to about 1 cup.
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Whisk in 4 tbsp of butter and serve over chicken.
