Crispy-Skinned Chicken Breasts With Lemon-Rosemary Pan Sauce

In step 5, increase broth to ¾ cup and substitute 2 tablespoons lemon juice for brine. Omit peppers and substitute rosemary for thyme.

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

In step 5, substitute 2 tablespoons sherry vinegar for brine, 1 tablespoon maple syrup for peppers, and sage for thyme.