Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce
SEASON 15Chicken and Rice Get an Upgrade
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...