Newnan
Chicken-Fresh Herbs & Sherry Reserva
Chicken-Fresh Herbs & Sherry Reserva
Branch & Vine
Main Course
Succulent Chicken-Fresh Herbs & Sherry Reserva
Ingredients
1/2 cup chopped assorted fresh herbs (such as Italian parsley, oregano, rosemary, tarragon)
6 tablespoons B&V Arbequina EVOO (or other B&V EVOO)
1/3 cup B&V Sherry Reserva Vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1- 3/4 pounds boneless chicken breast halves with skin, each quartered
1/4 cup dry white wine
2 tablespoons unsalted butter, chilled, diced
Directions
Whisk first 5 ingredients in large bowl. Place chicken in a Ziploc bag and add oil and vinegar marinade. Marinate at from 1 hour to overnight. 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 wine 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.