Crispy-Skinned Chicken Breasts with Maple–Sherry Vinegar Pan Sauce

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Appears in Cook's Illustrated January/February 2014

The most effective approach to achieving chicken breasts with evenly golden, shatteringly crispy skin? Treat them like duck.

SERVES 2

TIME 55 minutes, plus 1 hour salting

Crispy-Skinned Chicken Breasts with Maple–Sherry Vinegar Pan Sauce

WHY THIS RECIPE WORKS

To create a pan-seared chicken breast with shatteringly crispy skin and moist, tender meat, we start the breasts skin side down in a cold pan and weigh them down briefly with a pot to ensure good contact. Once the skin starts to brown, we r...

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