Chicken with Fresh Herbs and Sherry Wine Vinegar
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.
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
