Chicken with Fresh Herbs and Sherry Wine Vinegar |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Even lovelier atop coarsely torn escarole. Ingredients:
1/2 cup chopped assorted fresh herbs (such as italian parsley, oregano, and tarragon) |
6 tablespoons olive oil |
1/3 cup sherry wine vinegar |
1 tablespoon dijon mustard |
1 teaspoon salt |
1 3/4 pounds boneless chicken breast halves with skin, each quartered |
1/4 cup dry vermouth or dry white wine |
2 tablespoons unsalted butter, chilled, diced |
Directions:
1. Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.
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.
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.
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