Chicken with Fresh Herbs and Sherry Wine Vinegar

Name: Chicken with Fresh Herbs and Sherry Wine Vinegar
Total time: 17 min
Yield: 4 servings
Ingredients: ½ cup chopped assorted fresh herbs (such as Italian parsley, oregano, and tarragon); 6 tablespoons olive oil; ⅓ cup Sherry wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1¾ pounds boneless chicken breast halves with skin; ¼ cup dry vermouth or dry white wine; 2 tablespoons unsalted butter; chilled; diced

Tender chicken breasts marinated in fresh herbs and sherry wine vinegar, broiled until golden brown and served with a rich vermouth butter sauce. A sophisticated dish that combines the brightness of fresh herbs with tangy vinegar and rich butter.

4 servings

17 min

Published October 4, 2025

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Ingredients

•½ cup chopped assorted fresh herbs (such as Italian parsley, oregano, and tarragon)
•6 tablespoons olive oil
•⅓ cup Sherry wine vinegar
•1 tablespoon Dijon mustard
•1 teaspoon salt
•1¾ pounds boneless chicken breast halves with skin
•¼ cup dry vermouth or dry white wine
•2 tablespoons unsalted butter
•chilled
•diced

Cooking Instructions

1.
Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.
5 min
2.
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.
10 min
3.
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.
2 min