This easy dish is a showcase for fresh herbs…the more kinds the better. Another method that works well here is to bake the chicken in a deeper baking dish first, then broil at the last minute just to crisp the skin.
½ C. chopped assorted fresh herbs (such as parsley, oregano, tarragon)
6 T. olive oil
1/3 C. Sherry wine vinegar
1 T. Dijon mustard
1 t. salt
1¾ pounds boneless chicken breast halves with skin, each quartered
¼ C. dry vermouth or dry white wine
2 T. butter, chilled, diced
Whisk first 5 ingredients in large bowl. Add chicken; turn to coat. (At this point you can marinate the chicken, refrigerated and covered, up to a day.) Preheat broiler. Arrange chicken, skin side down, on 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.