Chicken with Fresh Herbs and Sherry Wine Vinegar

• 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

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

herbs, olive oil, sherry wine vinegar, mustard, salt, chicken breast, white wine, unsalted butter

Taken from www.epicurious.com/recipes/food/views/chicken-with-fresh-herbs-and-sherry-wine-vinegar-242479 (may not work)