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- Chicken with Sherry Wine Vinegar and Herbs
- (Pollo con Aceto di Vino Sherry e Erbe)
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- Ingredients:
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1/2 cup chopped assorted fresh herbs (such as Italian parsley, oregano, and tarragon)
6 tablespoons extra virgin olive oil
1/3 cup Sherry wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1 and 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:
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 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. Makes 4 servings.
That's it!
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