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 remove the weight to promote evaporation and let the skin continue to crisp. Then we flip the breasts to finish cooking the meat. Finally, we create a silky, flavorful sauce with a bright, acidic finish, as a foil for the skin’s richness.