This recipe presents a skin-on boneless chicken breast where the skin actually has a crunch. Pair that crunch with a naturally sweet and sour pan sauce made with shallots, pickled cherry peppers and thyme.
This recipe gets the skin extra crispy by salting, cooling and drying the breast ahead of time. Then by starting with a cold pan, bringing them to temperature relatively slowing allows the fat in the skin to render.
I served it with some jasmine rice to balance the pan sauce.