Chicken with Fresh Herbs and Sherry Wine Vinegar

Ingredients

• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 2 tablespoons unsalted butter
• ¼ cup dry vermouth or dry white wine
• 1 ¾ pounds boneless chicken breast halves with skin, each quartered
• ¹/₃ cup Sherry wine vinegar
• 6 tablespoons olive oil
• + 1 more ingredients
• • ½ cup assorted fresh herbs (such as Italian parsley, oregano, and tarragon)

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 ...

View full recipe at Epicurious