Chicken with Fresh Herbs and Sherry Wine Vinegar

Name: Chicken with Fresh Herbs and Sherry Wine Vinegar
Yield: 4 servings
Ingredients: 1 1/2 cup chopped assorted fresh herbs (such as Italian parsley, oregano, and tarragon); 1 6 tablespoons olive oil; 1 1/3 cup Sherry wine vinegar; 1 1 tablespoon Dijon mustard; 1 1 teaspoon salt; 1 1 3/4 pounds boneless chicken breast halves with skin, each quartered; 1 1/4 cup dry vermouth or dry white wine; 1 2 tablespoons unsalted butter; 1 chilled; 1 diced

From the kitchen of Carly

Bright herbs and sherry vinegar create a quick pan sauce that clings to broiled chicken skin. This is weeknight cooking at its best: minimal prep, maximum flavor, and done in under 20 minutes. The warm sauce ties everything together beautifully.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup chopped assorted fresh herbs (such as Italian parsley, oregano, and tarragon)
16 tablespoons olive oil
11/3 cup Sherry wine vinegar
11 tablespoon Dijon mustard
11 teaspoon salt
11 3/4 pounds boneless chicken breast halves with skin, each quartered
11/4 cup dry vermouth or dry white wine
12 tablespoons unsalted butter
1chilled
1diced

Instructions

Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.
Preheat broiler. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes.
Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over chicken.